Another favorite asparagus recipe. It’s the perfect spring soup.
Asparagus from: Northridge Organic Farm and Doran’s Farm (both at the Westerville Farmers’ Market).
Start by cutting the asparagus into three pieces. The tough ends (the stalks), the middle, and the tips. I used about 3 large bunches of asparagus.
Bring 8 cups of water to a boil (or a combination of water and chicken stock, or even all chicken stock), along with the asparagus stalks and some salt and let simmer for at least 30 minutes.
Next heat 4 tablespoons of butter over medium-low heat. Add 2 large onions, sliced. Sauté until soft, about 20 minutes. Don’t let them brown. If they do, add a touch of water.
Cut the middle part of the asparagus into one inch pieces and add to the onions. Season with salt. Let them sauté for about another 10 minutes.
Next take the pot with the water and asparagus stalks. Discard the stalks and add the flavored water (or stock) to the asparagus/onions. Let simmer about 30 minutes.
Then, using either an immersion blender or stand blender, puree the soup. Once smooth, add the asparagus tips to the soup, along with about 3 tablespoons of half and half (or heavy cream). Simmer on low for a few minutes until the tips are tender. Taste and adjust seasoning, if needed.
When serving, garnish each bowl with grated parmesan cheese, paprika, freshly ground pepper, and garlic croutons (homemade, of course). Enjoy!
