1 pound fresh asparagus
6 cups chicken stock
1 leek, chopped
2 garlic cloves, chopped
2 ribs celery, chopped
1 large baking potato, diced
Salt and freshly ground black pepper to taste
1 1/2 cups half and half
2 tablespoons butter
1 teaspoon dried dill
2 tablespoons fresh lemon juice
Coupons for serving
Cut the woody bottom half of the asparagus spears off and reserve the tops. Wash well. Place the woody stems in a soup pot along with the chicken stock. Simmer, covered, for 30 minutes. Drain and discard the stems. Return the broth to the soup pot. Add the chopped leeks, celery, garlic, and potato. Bring to a boil, lower heat, and simmer vegetables until soft, about 30 minutes.
Chop the top half of the asparagus stalks into 1-inch pieces and add the asparagus pieces to the soup pot. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 15 minutes.
Process these cooked vegetables and broth with an immersion hand blender in the soup pot,
Add the half and half, butter, dill, and lemon juice. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.
April 24, 2023 at 7:48 am
Lovely. Always feels bad to waster the woody end.
Pingback: Springtime Asparagus Soup | jovina cooks – Best Diet Recipes
Dorothy's New Vintage Kitchen
April 24, 2023 at 7:53 am
Ah, one of my favorites!
April 24, 2023 at 8:35 am
Love the way you incorporate all parts of the asparagus in the soup!
Pingback: Spring Asparagus Soup | Jovina is cooking - Karinokada
Pingback: Spring Asparagus Soup | Food Bugle
Pingback: Have Leftover Baked Ham? | jovina cooks
Pingback: Have Leftover Baked Ham? | jovina cooks – Best Diet Recipes
Pingback: Springtime Asparagus Soup — jovina cooks | My Meals are on Wheels
Cook Plate Fork
May 26, 2023 at 9:46 am
I have never tried asparagus soup – Though I cook it all the time when in season – going to make this – what do you think about replacing the potato with a sweet potato – I currently have these both in my kitchen – Thanks for sharing this recipe Jovina 🤓😋👍🏼🍷