Easy Spring Asparagus Soup
Easy soup ready in 30 minutes! Adapts easily to vegetarian or vegan...!
Ingredients
- 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
Instructions
- 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.