Asparagus Soup

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Preparation time: 20 mins
Cooking time: 1 1/4 hr

Difficulty: Easy - for beginners
Serves: 7-8


3 pounds fresh asparagus, tips cut off and reserved, woody ends removed, cut into 1 inch pieces
1/4 cup olive oil
1/4 cup butter
2 medium red onions, chopped
6 cups low-sodium organic chicken stock
2 carrots, peeled and chopped
8 cloves garlic, coarsely minced
1 cup parsley, chopped
1 tablespoon dried tarragon
1 teaspoon salt, or to taste
1 teaspoon black pepper
red pepper flakes, to taste


Melt the butter in the olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until tender, about 15 minutes, stirring occasionally. Add the broth and bring to a boil. Add the asparagus stalks, carrots, parsley, tarragon, salt, black pepper and red pepper flakes to the broth. Reduce to a simmer, partially covered, and continue cooking until the vegetables are tender, about 40 minutes. Remove the soup from the heat and let cool. Using a blender or food processor, puree the broth and vegetables in small batches. Before serving, heat the soup over medium heat. When boiling, add the asparagus tips, lower temp and simmer until the tips are tender and the soup is hot, about 10 minutes. When you serve the soup sprinkle some of the diced tomato on top.
Credit to Eileen Goltz


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