ASPARAGUS END SOUP

ASPARAGUS END SOUP image

Yield 2 people

Number Of Ingredients 9

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2 tablespoons unsalted butter
1 large onion, diced
8 large cloves garlic, chopped
2 bunches of asparagus, ends only
4 cups chicken or vegetable broth
2 cups baby spinach
Â½ tsp. salt
fresh-ground black pepper, to taste
4 steamed asparagus tips (optional)

Steps:

Melt butter in heavy 4-quart pot over medium heat. Add onions and garlic after butter begins to foam. Sweat onions and garlic over medium-low heat until onions are soft and translucent, about 10 minutes (keep heat low enough to prevent garlic from browning). Add asparagus ends and cook until soft. Add broth and bring to boil, then reduce to simmer over low heat for 45 minutes. Remove from heat, add spinach and cool slightly. Using an immersion blender, puree until creamy, or puree in blender in small batches. Reheat soup over medium high heat until warm. Add salt and pepper to taste, and garnish with asparagus tips, if using. Notes If the soup is still hot when transferring it to the blender, open the center of the lid of the blender slightly, while holding it over the hole as the mixture is pureeing. This will allow the steam to escape.