This simple yet elegant asparagus soup showcases the vegetable’s delicate spring flavor without relying on cream. The result is a velvety, naturally dairy-free soup that’s light yet satisfying. Gentle cooking is key—by never letting the soup come to a full boil, it retains a beautiful green color and fresh, grassy flavor. Perfect for a light lunch or as a refined starter for a springtime meal, this soup captures the essence of the season in every spoonful.
INGREDIENTS:
1 pound medium or thick asparagus
1 medium brown onion, finely sliced
1 leek, white and pale green parts only, finely sliced
1 stalk celery, finely sliced
1 small carrot, finely sliced
1 large Yellow Finn or Yukon Gold potato, peeled and diced
1-quart rich vegetable stock
A few sprigs of fresh thyme
1 bay leaf
Salt and white pepper to taste
Minced chives or chervil, for garnish
Grapeseed or other neutral-flavored oil, as needed
METHOD:
Snap off the woody ends of the asparagus and peel the lower stalks. Cut the tender parts into 1-inch pieces, reserving the tips for garnish.
Heat the vegetable stock in a saucepan over medium heat. Add the peeled asparagus bases and simmer gently (do not boil) for about 20 minutes to infuse the stock with flavor. Strain and discard the bases, keeping the stock warm.
In a large soup pot, heat a drizzle of oil over medium heat. Add the onion, leek, celery, and carrot. Sauté until softened and translucent but not browned, about 8–10 minutes.
Stir in the diced potato and cook for 2–3 minutes. Pour in the hot asparagus-infused stock, add the thyme and bay leaf, and simmer gently (keeping below a boil) until the potato is tender, about 10–12 minutes.
Stir in the chopped asparagus pieces and simmer gently for about 5 minutes, just until tender and bright green. Remove from heat.
Working in batches, purée the soup in a blender with just enough liquid to keep it moving. Blend until smooth, covering the lid with a towel to prevent splatters. Strain the purée through a fine sieve into a clean pot for a silky texture.
Thin with additional stock as needed for desired consistency. Season with salt and white pepper. Keep warm, but do not allow the soup to boil.
Slice the reserved asparagus tips lengthwise and blanch in lightly salted water for 30–60 seconds, just until crisp-tender.
Ladle soup into warm bowls and garnish with asparagus tips and a sprinkle of minced chives or chervil.
SERVING SUGGESTIONS:
- Serve warm with crusty bread or crostini topped with lemon zest and olive oil.
- Chill and serve as a cold spring soup—brighten with an extra squeeze of lemon juice before serving.
- Drizzle with herb oil or swirl in a spoonful of almond milk yogurt for contrast.
- Pair with a light Sauvignon Blanc or sparkling water with citrus.
YIELD: Serves 4
