A Friends’ tested and true asparagus soup recipe, submitted by Vikki Proctor.
What’s even better? You can find all of the recipe ingredients in this article at our Saturday farmers’ market!
Serves: 2-4
Ingredients:
1 pound asparagus
1/3 yellow onion
2 cloves of garlic
1 small russet potato
1 tablespoon olive oil
1/2 tablespoon butter
3 cups vegetable (or chicken) broth
salt+pepper
a lemon
a little greek yogurt (or sour cream)
1. Chop up the asparagus (reserve about half of the tips), onion, garlic and potato (peel and wash it first).
2. In a medium pot, heat the olive oil and butter over medium heat.
3. Cook the onion until just softened (2-3 minutes).
4. Add in the garlic, asparagus and potato.
5. Cook until the asparagus begins to turn bright green (3-4 minutes).
6.Season with a little salt and pepper and then pour in the broth.
7. Allow to simmer for 20 minutes or until the potatoes can be easily sliced through with a knife.
8. Feel free to use a blender to blend everything up.
9. In a small pot filled with 2-3 cups water, blanch the reserved asparagus heads until bright green and cooked through but still crunchy.
10. Drain and reserve.
11. To serve, garnish with a big dollop of Greek yogurt and a few of the cooked asparagus heads.