Asparagus Soup

Course: First CourseCuisine: French

Servings

servings

Savor the delightful Asparagus Soup, a harmonious blend of roasted asparagus, Yukon Gold potatoes, bacon, and Parmesan-infused broth. Drizzled with olive oil and seasoned with salt and pepper, the roasted asparagus provides a smoky depth. Sautéed potatoes, onions, and celery, along with minced garlic, create a hearty foundation. The addition of bacon, Parmesan, and chicken broth results in a luscious and comforting symphony of flavors. Each spoonful invites you to relish the richness of this culinary masterpiece.

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Ingredients

2 lbs roasted asparagus
2 medium Yukon Gold potatoes, about 2 cups diced, chopped into 1/2″ dice
1/2 white onion chopped
2 stalks celery chopped
1 tsp garlic minced or paste
3 slices bacon
1/2 cup shredded Parmesan cheese or rind
4 cups chicken broth
1/2 tsp each salt & pepper for roasting asparagus
2 Tbsp olive oil

Directions

Preheat the oven to 375 degrees
Start by roasting the asparagus – snap off the woody ends and reserve for vegetable stock or another use. Lay the asparagus spears on a cookie sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt & pepper. Put in the preheated oven for 15 minutes. Remove from oven and allow to cool. When cool, cut into 1/4″ pieces.
While the asparagus is cooking, brown the bacon in a large stockpot over medium heat. Remove when crispy, reserving the drippings.
Next, add the potatoes, onions, celery, and Parmesan cheese rind (if using shredded parmesan, add this after adding the stock) and season with black pepper. Cook the vegetables for about 5 minutes; they will be slightly browned.
Add in the stock and about 3/4 of the chopped asparagus. (Reserve adding salt and remaining asparagus until the end of the cooking process.) Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 15 minutes. Turn off the heat.
Remove the remains of the Parmesan rind (it’s job is done!) If you’re using shredded parmesan, add it now and stir until incorporated.
Blend the soup with a submersion or stand blender until it is creamy.
When the consistency is to your liking, taste & adjust seasonings, add salt if needed.
Garnish with reserved asparagus and bacon crumbles. A drizzle of good olive oil adds so much flavor!

Asparagus Soup

Ingredients

Directions

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