Asparagus soup

Deborah Harsha, local foodie, sent this month’s recipe, perfect for all the fresh asparagus available right now. Serves 4-6.

4 lbs. asparagus, sliced thin
1 head garlic roasted and smashed
2 T butter
3 ½ C chicken broth
Extra virgin olive oil for roasting

Roast all asparagus tips (and some stalks) until brown and crispy. (400° for 10-15 minutes)

In large pot, melt butter, add garlic and cook 1 minute

Add cut asparagus and cook a few minutes (2-3)

Add chicken broth, heat to bubbling and asparagus is tender (another 3-5 minutes)

Use immersion blender to purée.

Add roasted asparagus and serve.

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