Asparagus Soup Recipe

This Fresh Asparagus Soup Recipe is a completely different experience to eating asparagus soup out of a can. It is quick to make and captures all the flavor and vibrant color of fresh, green asparagus. Make sure that you choose asparagus spears that are not woody at the end (and if they are, chop off the last inch). Asparagus Soup also has the advantage of being low on calories, so this qualifies as a really healthy soup recipe and is a dieter's delight!

Lots of Asparagus Soup Recipes are laden with cream. I tend to avoid adding cream to soup recipes. However, this recipe is great served with a dash of fresh cream or creme fraiche on top.

You will need to blend this soup. The easiest method is to use a hand-held blender, which saves on washing extra equipment.

Ingredients:

Method:

1. Cut the tips off the asparagus spears and keep them aside. Chop the remaining stalks into 2 inch (5 cm) pieces.
2. Lightly fry the onions in the butter. Allow them to become soft and translucent, but don't let them brown. (You want the soup to be a vibrant green color, not a muddy color.)
3. Add the garlic and chopped asparagus pieces (not the tips). Cook for a minute.
4. Add the stock, salt and freshly ground pepper. Simmer gently for about 5 minutes, until the stalks are just cooked. Blend the mixture. Check seasoning.
5. Once you have blended, you have two alternatives. Either, you can simply add the asparagus tips back to the soup and simmer until they are cooked - about 2 minutes. I do this most of the time, especially if I am just cooking for the family. However, if you want the tips to make a statement on top of the soup, you can put them into a separate pot of salted, boiling water and simmer them for about 2 - 3 minutes, until they are cooked. Drain them and add them to each serving of soup.
6. Serve with a little fresh cream or creme fraiche on top and crusty bread.