Asparagus Soup - to try

 

Asparagus Soup

1 cup chopped onions or leeks

3 garlic cloves, minced

2 lbs asparagus, ends trimmed and chopped

3 cups water or low sodium vegetable broth

1 tsp dried thyme

1 Tbsp lemon juice

1/2 tsp lemon zest

1 1/2 tsp sea salt

Asparagus ribbons, for garnish, opt

Place a large ceramic nonstick pot on medium-high heat and add the onion and garlic. Cook for 3 to 5 minutes, until the onion is translucent, adding a spoonful of water if needed. Add the chopped asparagus and cook for a further 3 minutes, until the asparagus begins to soften.

Add the water or vegetable broth, thyme, lemon juice, lemon zest, and sea salt. Bring to a simmer and cook for 10 to 15 minutes, until the asparagus is very tender.

Ladle the soup into a blender and blend until smooth, letting steam escape as needed. Alternatively, you can use an immersion blender for this.

Pour the soup back in the pot and bring to simmer. Taste and adjust seasoning. Divide between bowls. If desired, use a vegetable peeler to create asparagus ribbons as garnish. Serve immediately.

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