Asparagus Spring Vegetable Soup
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Make this smooth and creamy soup is a delicious way to celebrate spring. Yum!
Total Time: 40 minutes
Servings: 6
Make this smooth and creamy soup is a delicious way to celebrate spring. Yum!
Ingredients:
2 tablespoons olive oil
2 pounds asparagus (2 bunches)
one package fresh baby spinach
1 medium leek, white and light green parts
1 small shallot
1 medium Yukon Gold potato
1 garlic clove
2 sprigs thyme
1 bay leaf
3 cups low sodium vegetable stock
3 cups water
Juice of 1/2 lemon
1 large carrot, peeled and grated into large slices
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
2 pounds asparagus (2 bunches)
one package fresh baby spinach
1 medium leek, white and light green parts
1 small shallot
1 medium Yukon Gold potato
1 garlic clove
2 sprigs thyme
1 bay leaf
3 cups low sodium vegetable stock
3 cups water
Juice of 1/2 lemon
1 large carrot, peeled and grated into large slices
Kosher salt
Freshly ground black pepper
Directions:
In a saucepan, add stock, water, thyme and bay leaf, then bring to a boil.
Get an asparagus stalks and bend it until it snaps into two pieces.
This is the breaking point and shows you where asparagus becomes tender.
Trim off root ends from the asparagus to match the one you snapped.
Add all of the ends to the stock, bring to a boil, then simmer while you chop vegetables.
Take about half of the spinach rise and drain then remove stems.
Peel the carrot then use a large hole on a box grated to slice carrot into large ribbons.
Cut the rest of the asparagus into 1" pieces, leaving the tip ends intact.
Trim root off of the leek, cut it in half lengthwise, and rinse away dirt.
Roughly chop the leek, shallot and potato into 1/2" pieces and mince the garlic.
Heat a large soup pot over medium heat, then add the olive oil.
When oil is hot, add leek, shallot and potato.
Cook, stirring occasionally, for 5 minutes, or until leek and shallot are translucent and potato is softening.
You can prevent browning by covering with a lid or turning the heat down as needed.
Stir in garlic and, once fragrant, strain the stock into the pot with the vegetables.
Discard the asparagus root ends, thyme and bay leaf.
Add chopped asparagus and bring to a boil, then reduce to a simmer.
Remove some asparagus tips after 3 minutes and reserve them for garnish.
Turn off the heat after 5 to 7 minutes of total simmering time.
Stir in the lemon juice, salt to taste, and pepper.
Puree the soup in two batches using a blender, or food processor.
Remember to remove the cap from the blender lid or from the processor when pureeing hot liquids.
Using a slotted spoon, scoop about half of the solids into your blender jar.
Save about 1/4 of the vedgtables and add spinach and carrot ribbons for garnish later.
Next, ladle about 1 cup of liquid into the blender, cover with lid (cap removed), and puree, first on low speed for 20 to 30 seconds then on high speed for 20 to 30 seconds.
Next, ladle in additional liquid until you’ve used roughly half of the liquid and continue to blend on high until silky smooth.
Pour this batch into another pot or bowl and repeat with the remaining soup.
Combine all of the soup, taste for seasoning.
Top bowls with vedgtable garnishes and serve. Enjoy!
In a saucepan, add stock, water, thyme and bay leaf, then bring to a boil.
Get an asparagus stalks and bend it until it snaps into two pieces.
This is the breaking point and shows you where asparagus becomes tender.
Trim off root ends from the asparagus to match the one you snapped.
Add all of the ends to the stock, bring to a boil, then simmer while you chop vegetables.
Take about half of the spinach rise and drain then remove stems.
Peel the carrot then use a large hole on a box grated to slice carrot into large ribbons.
Cut the rest of the asparagus into 1" pieces, leaving the tip ends intact.
Trim root off of the leek, cut it in half lengthwise, and rinse away dirt.
Roughly chop the leek, shallot and potato into 1/2" pieces and mince the garlic.
Heat a large soup pot over medium heat, then add the olive oil.
When oil is hot, add leek, shallot and potato.
Cook, stirring occasionally, for 5 minutes, or until leek and shallot are translucent and potato is softening.
You can prevent browning by covering with a lid or turning the heat down as needed.
Stir in garlic and, once fragrant, strain the stock into the pot with the vegetables.
Discard the asparagus root ends, thyme and bay leaf.
Add chopped asparagus and bring to a boil, then reduce to a simmer.
Remove some asparagus tips after 3 minutes and reserve them for garnish.
Turn off the heat after 5 to 7 minutes of total simmering time.
Stir in the lemon juice, salt to taste, and pepper.
Puree the soup in two batches using a blender, or food processor.
Remember to remove the cap from the blender lid or from the processor when pureeing hot liquids.
Using a slotted spoon, scoop about half of the solids into your blender jar.
Save about 1/4 of the vedgtables and add spinach and carrot ribbons for garnish later.
Next, ladle about 1 cup of liquid into the blender, cover with lid (cap removed), and puree, first on low speed for 20 to 30 seconds then on high speed for 20 to 30 seconds.
Next, ladle in additional liquid until you’ve used roughly half of the liquid and continue to blend on high until silky smooth.
Pour this batch into another pot or bowl and repeat with the remaining soup.
Combine all of the soup, taste for seasoning.
Top bowls with vedgtable garnishes and serve. Enjoy!
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