This easy, adaptable recipe brings the best of fresh asparagus to your table with the added warmth of soup. Winter chill be gone. Green has arrived.
1 small or medium onion, diced
2 TBS extra virgin olive oil
1 TBS World Spice Merchants' Cascade Mushroom Mix
2 pounds asparagus, bottoms trimmed, cut into 1' pieces
4 cups vegetable broth or chicken bone broth
1 TBS Herbes de Provence
1 TBS Bay Leaf Black Pepper Preserved Meyer Lemon Paste
Salt and pepper to taste
In a large pot or Dutch oven, sauté the onion in olive oil over medium-low heat for about 3 minutes, until the onions are soft.
Add the Cascade Mushroom Mix and stir to coat the onions. Continue cooking 1 minute more.
Add the asparagus and increase the heat to medium. Stir gently to combine and cook until the asparagus pieces are bright green, about 3 minutes.
Pour the broth into the Dutch oven and bring the mixture to a low boil. Cook until the asparagus is JUST fork tender, about 6-8 minutes. Do not over-cook.
As soon as the soup is cool enough to handle, transfer in batches to a high speed blender and purée. To ease the splatter during transfer, remove the asparagus from the broth with a slotted spoon and ladle the broth.
Return the soup to the pan and heat before serving.
Reprinted from "Fresh Asparagus Soup,"
at Silk Road Diary, the blog of World Spice Merchants' Owner Amanda Bevill.