Asparagus Soup
2021 seems to be the year of asparagus in my kitchen. This Asparagus soup is super simple with only 5 ingredients, and is surprisingly more complex than what meets the eye.
Items needed:
32oz. Vegetable Stock
2 bunches Asparagus
1/2 Yellow onion, large dice
2 tbl Olive Oil
1 tbl Maceo All Season
Directions:
Using a large sauce pan, bring a pot to medium high heat, and add olive oil. Drop onions into the pan and begin to cook down. I like to brown my onions for this dish because it gives a nice depth of flavor to the dish as a whole. Since there aren’t many ingredients, it’s crucial to amplify the ones in the dish to help give it that extra umph that makes the dish seem more complex than it really is.
While the onions are cooking, cut your asparagus into 1 inch pieces, reserving the tips off to the side for garnish. Remember to discard the bottom part of the asparagus. (Rule of thumb: where the asparagus snaps off is where you should discard). Once onions are semi-transparent and a little browned, throw in the pieces of asparagus and All Season.
*Remember to reserve the tips for the final garnish.
Sautee onion and asparagus until the asparagus just barely loses its crunch, and onions are clear and almost melted away. Add one container of Vegetable Stock (Or chicken stock) and bring to a boil. Cook for an additional 15 minutes or so. Use an immersion blender to puree asparagus, onion and stock soup.
