Bonnie's Asparagus Soup
Enjoy asparagus season with this delicious soup and it can easily become a vegan recipe with a few substitutes.
- 2 bunches fresh local asparagus snapped and cut into 2" pieces
- 1 yellow onion chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper flakes
- 3 cups cold water
- 3 tablespoons butter (substitute olive oil for vegan)
- 3 tablespoons flour
- 2 cups vegetable stock, preferably homemade
- 1/3 cup goat cheese for garnish (eliminate for vegan)
- Chili oil for garnish
Preparation time 5mins
Cooking time 20mins
In a large saucepan bring asparagus, onion, sea salt, pepper flakes and water to a boil, cook 10 minutes or until fork tender. NOTE: If you overcook the asparagus you will loose the bright green color of the vegetable.
Remove the vegetables reserving 3/4 cups for garnish. Add water to hot liquid if needed to create 3 cups.
In a medium pot melt butter, add flour creating a rough and cook for 1 minute. To the hot reserved liquid add water if needed to make 3 cups. Slowly add liquid to rough stirring constantly. Meanwhile add vegetables, in batches, to blender adding enough COLD vegetable stock, blend until smooth adding to the soup pot when finished. Heat to warm, do not boil.
To serve top soup with reserved asparagus, goat cheese and chili oil.
NOTE: Asparagus like most vegetables start loosing their flavor once picked so make sure you buy fresh local produce. Farmers markets are the best way to get to know the farmers growing the product.