Asparagus Soup

Grab 2 bunches of asparagus and snap, peel, or cut the ends off.

Cut a few tips off for garnish and set aside.

Finely chop 1 medium sweet onion and set aside.

Finely chop 3 cloves of garlic and set aside.

Peel and cut 2 medium Yukon gold potatoes into small pieces and set aside.

In a large pot on medium heat, add 3 tablespoons of extra virgin olive oil and 1/4 cup of butter.

Add the onions and garlic, season with salt and pepper, and sauté for about 10 minutes until soft and fragrant.

Add the potatoes and sauté for another 5 minutes.

Add the asparagus and 4-5 cups of chicken stock, cover, and simmer for about 15-20 minutes.

Sauté the asparagus tips in a pan with a drizzle of extra virgin olive oil until tender and set aside.

Blend the soup using a blender or immersion blender until smooth.

Optionally, strain the soup through a fine mesh strainer for a smoother texture.

Place the strained soup back into the pot, add a squeeze of lemon juice and cayenne pepper, and stir for 5-10 minutes before serving.

Equipment Needed

Spice Level: