Spring is a perfect time to enjoy asparagus and i love the bright green color which is such a nice introduction to a seasonal meal. It is simple, healthy and fresh. For this recipe, I relied on a potato to add thickness and richness. There’s a tablespoon of cream in the soup that could easily be eliminated if you wanted your soup to be vegan. It is mostly there as an accent in color for serving. I roasted the asparagus which I think provides better flavor and helps maintain a vibrant color. I also added plenty of fresh herbs.
- 2 lbs asparagus, trimmed, rough stems discarded
- 1 sweet onion
- 2 small white potatoes, peeled and diced evenly
- 3 cloves garlic
- 4 cups sliced baby Bella mushrooms
- 4-5 cups vegetable stock
- 1/4-1/2 cup good quality olive oil
- 1 bunch fresh chives, tablespoon reserved for garnish
- 1/2 cup chopped parsley
- Juice of one lemon
- Optional cream, for serving
- Kosher salt and pepper to taste
Directions: Preheat oven to 400. Spread asparagus out evenly on a baking sheet and mushrooms on a separate baking sheet. Toss both with olive oil to coat lightly and salt and pepper. Roast asparagus for about 10 minutes until tender and vibrant green (the longer they roast, the less bright in color). Once cooled, roughly chop. Remove from oven and set aside. Let the mushrooms s roast for about 15 minutes tossing once if necessary. Remove and set aside. While vegetables are roasting, heat a large sauce pan with 2 tablespoons of oil and add onion on medium heat for about 7 minutes until fragrant and translucent. Add potato and broth and cover and simmer for about 20 minutes until potatoes are quite tender. Once tender, add chopped asparagus with all accumulated juices, parsley Nd chives. Using an immersion blender, blender or cuisinart, purée broth until smooth and creamy. If you prefer a thinner soup, add Additional broth. Add lemon juice and adjust seasonings to taste. To serve soup, ladle soup in bowl, garnish with mushrooms and chives and a bit of cream if using. Enjoy!