Asparagus Soup
Asparagus season starts in early Spring when the air is still chilly, but the ground is starting to wake from its winter slumber. This soup is a rich and delicious way to celebrate the new season.
Asparagus soup garnished with olive oil and a sorrel leaf.
Asparagus soup
Author: Erica Leazenby, MD
Time: 25-30 minutes
Serves: 4
Ingredients:
1-2 Tbsp olive oil
1 onion, sliced then
1 medium yellow potato, diced (no need to peel)
1 lbs. asparagus, cut in 1 inch pieces
¼ cup raw cashews, rinsed
3-4 cups stock of choice
½ teaspoon sea salt and more to taste
3-4 grinds of fresh ground pepper to tasted
Directions:
Over medium heat, sauté the onion in the olive oil until the onion is soft and translucent.
Add the potato and asparagus and sauté for 3-5 minutes until the asparagus is bright green.
Add the stock, salt, pepper and cashews. Simmer until the potatoes are soft.
Puree the soup in a blender until smooth. Season with salt and pepper to taste. Garnish with a drizzle of high-quality olive oil and enjoy.