Elegant Asparagus Soup (or broccoli soup, or fiddlehead soup, or best vegetable at the farmers market soup)
Author: Cary Hanson
An elegant vegetable soup and method easily adapts to many other vegetables.
  • 1 Tb Olive oil
  • 1 Tb Butter
  • 1-1/2 lb Asparagus, cut into 2 inch pieces, reserve tips, stems ends removed (for stock)
  • 1 Shallot, chopped
  • ½ Onion, chopped
  • 3-4 New potatoes diced
  • 6 cups Vegetable stock, see post for easy to make homemade vegetable stock
  • 2 generous handfuls of spinach
  • 6 oz Sharp cheddar cheese (optional)
  • Salt and pepper
  1. Heat a 3 qt, heavy bottomed pan to sizzling hot and add olive oil, then butter.
  2. Sauté shallots and onion until transluscent.
  3. Blanch asparagus tips in simmering vegetable stock 30 seconds, then shock with ice water to stop cooking.
  4. Add 2 inch asparagus pieces to pan with onions and sauté until bright green and tender.
  5. Add diced potatoes to pan and stir to coat.
  6. Add vegetable stock to pan and simmer until potatoes are tender, 15-20 minutes.
  7. Puree soup in pan with immersion blender.
  8. Season with salt and pepper - be cautious with salt as the cheese will add some saltiness, if using.
  9. Add chopped or shredded cheese and puree once again.
  10. Serve in bowls with blanched asparagus tips floated on top for garnish.
Recipe by Cleonice at https://cleonice.bdnblogs.com/2016/06/06/appetizers/elegant-asparagus-soup-or-broccoli-soup-or-fiddlehead-soup-or-best-vegetable-at-the-farmers-market-soup/