I found some beautiful fresh asparagus at the market this week with fresh firm tips and thick, meaty stalks. They were perfect for this soup that I paired with lots of fresh herbs, chives, parsley and dill for a delicious soup, ideal for the first day of Spring. I like to roast the asparagus first as I think it renders a better flavor, and then add it to the sautéed onions and garlic. To finish the soup, I use lots of fresh herbs which not only adds great flavor, but also helps enchance the soup’s bright green color. I garnished with asparagus tips, sautéed mushrooms, fresh herbs and a splash of cream to finish the soup. A nice introduction to Spring!
- 2 lbs asparagus, washed an trimmed, rough stalks removed
- 1 large sweet onion
- 3 cloves garlic
- 1/4 cup dry white wine, like sauvignon blanc
- 3-4 cups vegetable stock
- 1 bunch chives
- 1/2 cup roughly chopped parsley
- 1/4 cup dill, plus sprigs for garnish
- 1 cup sliced shiitake mushrooms, sautéed (optional garnish)
- cream, optional garnish
- 1 tablespoon unsalted butter
- 3 tablespoons or so of olive oil
- 2 teaspoons greek seasoning (I love Penzey’s)
- kosher salt and pepper
Preheat oven to 400. Lay trimmed asparagus flat on baking sheet and toss with 2 or so tablespoons of olive oil until lightly coated. Toss with salt and pepper. Roast in oven for about 15 minutes until tender and just cooked. Meanwhile, in a large pot, melt butter and an additional tablespoon of olive oil on medium heat. Add chopped onion and garlic and sauté for 5-7 minutes until tender and fragrant. Season with salt and pepper to taste and greek seasoning. When asparagus is cooked, remove from oven and reserve 4-6 tips for garnish. Place the rest of the asparagus in the pot, turn up heat and add white wine, then vegetable stock. Vegetable stock should just cover the vegetables. Bring mixture to a boil and then cover and simmer for an additional 20 minutes or so until flavors are melded and vegetables are tender. Remove from heat and add fresh herbs to soup. Transfer to food processor or using an immersion blender, purée soup, transfer back to pot and keep warm. Slice the asparagus tips in half lengthwise. Ladle soup into bowls and garnish with sautéed mushrooms, sliced tips, fresh dill or other reserved herbs and a dollop of cream if using. Serve immediately and enjoy!