I look forward to the spring for so many reasons, and Michigan asparagus is one of them! It’s fresh, subtly sweet, and oh so delicious. The simplicity of this luscious soup lets it shine through and really be the star. May be served hot or chilled.
Time: 45 minutes Serves: 6
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
- 2 cups peeled & cubed potatoes
- 5 cups vegetable broth
- sea salt and black pepper, freshly ground – to taste
- 1/2 cup heavy cream
How to make it
- Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
- Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
- Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
- Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
- Garnish with roasted asparagus tips.