Fresh Asparagus Soup

What you need

• 2.5 lb fresh green asparagus
• 5 cup vegetable broth (homemade or store-bought)
• 1 tbsp olive oil
• 1 tbsp butter
• 0.5 cup chopped leeks
• 0.333333 cup onion
• 1 shallot
• 1 garlic clove
• salt and freshly ground pepper to taste

Method

Restated from the original video

1. 1

   Snap 2.5 pounds of fresh green asparagus stalks, retaining the tip sections and discarding the woody ends.

2. 2

   Maintain 5 to 6 cups of vegetable broth at a gentle simmer in a medium-sized pot.

3. 3

   In a large pot, combine 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat until melted, then add 0.5 cup chopped leeks, 0.333333 cup onion, 1 shallot, and 1 garlic clove.

4. 4

   Season the mixture with salt and freshly ground pepper as desired, cooking for approximately 5-7 minutes until softened without browning.

5. 5

   Incorporate the asparagus pieces, stir, and pour in 4 cups of the simmering broth.

6. 6

   Allow the mixture to simmer, covered, for about 10 minutes. Then, uncover and continue cooking for an additional 5 minutes, or until the asparagus is tender. Verify and adjust seasonings.

7. 7

   Take the pot off the heat and use an immersion blender to purée the soup directly in the pot. If using a standard blender, process in small batches, exercising caution as some blender jars may not withstand very hot liquids. If necessary, let the mixture cool before blending.

8. 8

   Re-evaluate the seasonings and adjust as needed, adding more broth until the desired consistency is achieved.

9. 9

   Present the soup with a dollop of unsweetened whipped cream, sour cream, or creme fraiche.

Imported from vintagekitchennotes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.