Asparagus Soup with Chives

comments (4) April 18th, 2014

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cookinwithherbs susan belsinger, contributor
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Just-harvested asparagus (with grandfather Ridgelys antique asparagus knife) in the chive patch. You can see they are just getting started... chives and asparagus are perfect partners for an easy-to-make spring soup.Click To Enlarge

Just-harvested asparagus (with grandfather Ridgely's antique asparagus knife) in the chive patch. You can see they are just getting started... chives and asparagus are perfect partners for an easy-to-make spring soup.

Photo: Susan Belsinger

Ingredients:
Serves 6

2 medium russet potatoes, peeled
About 1 1/2 pounds asparagus
5 cups simmering vegetable stock (or chicken stock)
1 medium shallot, minced
3 tablespoons unsalted butter
1/4 cup chopped chives
Salt and freshly ground pepper
Chopped chives

Depending where you live in the country, the end of February, beginning of March through late May are when we find the best local asparagus and this pungent allium in our gardens and market. This light soup, given body with potatoes, brings them together. The pale jade color and refreshing taste make it an appropriate beginning to any spring meal.

Cut the potatoes into about 1-inch pieces (there should be about 2 1/2 cups) and bring them to a boil in 3 cups lightly salted water. Reduce the heat and simmer uncovered until the potatoes are fork tender. Drain and set aside.
 
Wash and break the tough stems from the asparagus. Break or cut the tender stalks into 3 or 4 pieces and add the asparagus to the simmering stock. Reduce heat, cover, and cook the asparagus until just tender. If they are pencil thin, this should take 3 to 5 minutes, if they are thick stalks, they will take about 5 to 7 minutes.

Reserve about one-third of the cooked asparagus and puree the rest with the stock and potatoes in batches in the food processor or blender.
  
Soften the shallot in the butter over low heat. Return the pureed soup to the pan, add the shallot and butter, chives, and season with salt and pepper. Bring the soup just to a simmer over low heat and ladle into warm bowls. Garnish each bowl with a few chopped chives.


posted in: chives, asparagus, asparagus soup

Comments (4)

jorgepalmer7 writes: Really effective
Posted: 5:08 am on March 2nd
PaulCannon writes: this is nice
Posted: 3:10 am on February 26th
BobPorter writes: great work
Posted: 1:17 am on February 24th
benjamin_brown writes: I'm impressed
Posted: 2:00 am on February 23rd
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