Yield: Makes 6 cups of soup.
This is a delicious asparagus soup that is full of Vitamin C and packed with a bunch of Antioxidant’s.
3 Tbsp Unsalted Butter
1 medium onion, finely chopped
1 small stalk of celery, finely chopped
6 cups of Chicken or Vegetable Stock
3 clove garlic, diced & minced
1/2 teaspoon dried basil & 1/2 teaspoon dried oregano
1/2 cup heavy cream (whipping cream)
1/2 cup fresh grated parmasen
Ricotta & Diced up Parsley (For garnish)
Salt and freshly ground black pepper to taste
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Then hold each end of the asparagus and it will snap at its natural point of freshness. Keep the end pieces (the woody stem ends) and cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the onions and celery and cook until tender, about 3-5 minutes. Add the garlic and cook until fragrant, about 45 seconds. Add the chopped asparagus stalks and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, about 25 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Season with salt & pepper to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes. Then garnish with ricotta & parsley and serve.
Alternatively, if serving the soup later do not add the cream and let cool at room temperature.