So, yeah I know that asparagus is a summer vegetable. But it’s such a pretty day and it’s getting warmer and warmer. I couldn’t help myself. Last summer I made asparagus soup like every day for a week. Lots of different variations on this theme! I love it because making this soup is so simple and quick and is a different way of getting your veggies in besides just sauteing or roasting them. This kind of soup always starts out really simple, just asparagus and stock or water. What you really want to think about when making asparagus soup is how you want to spike the flavor, or which way you want to take it. You can do really basic and finish it with cream, which is sort of heavy but tastes amazing. My favorite way to flavor the soup is with a little citrus. The brightness of citrus just balances the bitterness of the asparagus and is a much more healthful way of adding flavor than cream or milk. Today I also tried something new and added a bit of fresh ginger to the stock as I cooked the asparagus. Delish. I put a little dollop of creme fraiche (basically, French sour cream) as a garnish. It’s a little more mild and sweeter than regular old sour cream and was the perfect balance to the other flavors.
So, I just made enough for 2 people. The asparagus right now (that I have been seeing, at least) is the very skinny variety. So just double or triple the recipe if you are making for more.
Fresh Asparagus Soup
1 T olive oil
1 bunch asparagus, ends trimmed and cut in half
2 cloves garlic, smashed
1 inch piece of fresh ginger, peeled and chopped
2-3 C chicken or vegetable stock, enough to just cover the asparagus in the pot
1/3 C fresh orange juice
Kosher salt, to taste
Creme fraiche for garnish, if desired
In a pot, warm the olive oil. Add the garlic and ginger, and just saute slightly. Add the asparagus and coat with the olive oil. Pour in the stock and bring to a simmer. Cook the asparagus until softened, about 10 minutes.
Carefully remove the asparagus and put into a blender or food processor using tongs. Pour in about 1 1/2 C of the stock and blend until smooth.
TIP: The asparagus and stock are hot. Steam rising from that will blow the lid off your blender if there is no place for it to escape. If you have a blender that is vented, like a Vitamix, don’t worry about. Otherwise, remove the little plug from the top of your blender and hold a kitchen towel over the opening. The towel will absorb the steam and keep the soup from spraying out!
If you want to add a little more stock to thin out the soup, please do so. Otherwise, pour out the remaining stock and pour the soup back into the pot. Over low heat, stir in the orange juice and salt to taste. Serve in bowls with a dollop of creme fraiche. Enjoy!