If you're an asparagus lover like me, you'll love this soup. If not, er, I wouldn't suggest trying it...because this soup basically tastes like asparagus in liquid form! I was looking for a way to use up a bunch of asparagus sitting in our fridge, and wanted to try something aside from roasting or grilling it. While soup season has pretty much come and gone, this made for a light Spring dinner paired with AMAZING bread my friend Katie made and dropped off for us (Katie you were right, that bread toasted + goat cheese = heaven!).
recipe slightly adapted from here
*makes 4 servings
-1 onion diced
-1 1/2 tbsp minced garlic
-3 cups chicken broth
-1 lb asparagus, chopped
-2 small potatoes, peeled & diced
-1/2 tsp ground mustard
-salt & pepper, to taste
-parmesan cheese, for garnish
1. Saute onions and garlic in 1/4 cup chicken broth in a large stock pot.
2. Add asparagus, potatoes, and remaining chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Remove soup from heat and puree in a blender, food processor, or with an immersion blender. Return to pot (if using blender or food processor) and stir in ground mustard. Season with salt & pepper.
4. Ladle into bowls and top with parmesan cheese.