I love asparagus! In a frittata (click for recipe) or risotto, grilled, roasted, steamed and in soup. (Here is a beautiful vinaigrette that pairs well with asparagus) In general, it is the first sign of spring in my part of the country, and I can’t get enough of it.
Recently I had a beautiful bunch of it in my fridge and I didn’t cook it up as quickly as I should have. It really should be cooked at its peak to fully enjoy the flavour and get the most nutritional value. The tips were starting to soften when I discovered it at the back of the fridge, and I do not like to waste food, so the creative juices started to flow! Soup, although it should also have the freshest ingredients, is a little more forgiving. So, soup it was!
I drew inspiration from my risotto recipe in terms of flavour profile. Simple… soffritto, asparagus, parmesan cheese and seasoning. This is an extremely easy, beginner soup recipe that can come together in 30 minutes. If you don’t have an immersion blender, let it cool and use a blender or food processor. Don’t skip that step as it makes the soup creamy without adding cream. Simply use a vegetable stock for a vegetarian version and omit the cheese for a vegan version.
I happy to announce that travel is finally ramping up since the pandemic! Have you checked out our Fall itineraries, now registering? Sicily and Malta are an extremely popular destination right now and our extra small group this year will sure to be an experience not to be missed!
Ciao for now! Natalina
Easy Spring Asparagus Soup
- 2-4 tbsp olive oil
- 1 med onion, chopped
- 1 large carrot, peeled and chopped
- 1 large celery stalk, chopped
- 1-2 pounds fresh asparagus washed, woody stems removed and chopped into 1-inch pieces
- 1 litre/4 cups chicken stock or vegetable stock good quality, preferably low salt or no salt
- 1 parmesan rind and/or grated parmesan cheese omit for vegan
- salt and pepper to taste
- Heat a large, heavy bottomed pot over med-high heat and add 2 tbsp olive oil. Add the chopped carrot, celery, and onion. Saute until limp and fragrant.
- Add more olive oil depending on how much asparagus you have. Add the asparagus and stir. Saute the asparagus until just starting to soften.
- Add the stock and turn the heat up to high. Bring the soup to a boil and add the parmesan rind if you have one. Turn the heat down to med/high and continue to simmer until the asparagus is fully cooked and starting to fall apart and the rind has released all the flavour.
- Remove the rind to a bowl and using an immersion blender, blend the soup to desired consistency. Add the rind back in and season with salt and pepper to taste. Be careful with the salt as the parmesan will have added some saltiness.
- Serve warm with additonal grated parmesan cheese if you didn't use a rind.