Asparagus is a spring vegetable. One of the first few signs of spring here in the US is the white and pink blooms of cherry blossoms and arrival of asparagus in the super markets. I know spring is at least a good six months away. No harm in dreaming about good weather right? Though I try and stick to seasonal veggies and fruits, I couldn’t resist buying a beautiful bunch of asparagus when I saw them at a local farmers market. Here’s a simple asparagus soup, perfect and comforting when the weather is just beginning to turn chilly .
1 bunch Asparagus
1/2 medium onion roughly chopped
1 medium potato chopped
2 cloves garlic finely chopped
4 cups water or veg broth ( I used 2 cups water and 2 cups broth)
1 teaspoon olive oil
1. Cut off the bottom fourth( the tough woody part) of the asparagus and discard. Starting at tip, cut the rest into equal portions.
2. Take a non stick saucepan and add 1 tspoon of olive oil.
3. Once the oil is hot, add chopped onions and garlic and sauté till onions turn translucent.
4. Add asparagus and potato and mix well.
5. Add water/broth and bring it to a boil and then simmer for about 15-20 minutes till the vegetables are tender.
6. Once cooled, blend to a smooth puree and add salt and pepper.