This lavish dinner is ideal for a special occasion. On the day of our one-year anniversary, I wrote this.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, thinly sliced
- 4 green onions, coarsely chopped
- 1 ½ pounds asparagus, trimmed and coarsely chopped
- 2 (14 ounce) cans vegetable broth
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a saucepan over medium heat.
- Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
- Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
- Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
- Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.
Reviews
The color looks awful. I recommend blanching the asparagus instead of cooking it to keep that beautiful and vibrant green color. Much more pleasing to the eye!
For how simple this was, it was pretty good! I like how it came together so quickly and was very flavorful. I used Better Than Bouillon vegetable base in place of the vegetable broth. As written it was tasty, but I also later added in some half and half, and that was even better.
This is a nice light asparagus soup.
I had roasted asparagus so I had the extra bottoms left. I cut off the extra extra woody bits then chopped up the rest and that is what I used for this soup. A whole onion and four cloves of garlic. Super easy, super yummy.
Finally an asparagus soup which tastes like asparagus and isn’t the consistency of wallpaper paste. This was soooo good. Served with a dollop of sour cream and garlic croutons from this website. Yummy!
This turned out pretty well. I didn’t have vegetable broth so I used chicken broth.
I used this recipe today as a starting off point. I added some additional vegetables for flavor and nutrition, but kept the main ingredient as asparagus. (broccoli, kale, peppers, eggplant, and celery) I also used some fresh lemon juice with ground cumin and ginger. The final result was amazing. My parents loved it too.
very asparagusy
This was a nice soup. It’s not my favorite asparagus based soup I’ve made, but it’s a nice soup nonetheless. THANK YOU, gonefishn!
I’m an Asparagus lover, so decided to try this. I didn’t have fresh Asparagus nor green onions, but used dehydrated Asparagus and dehydrated onions. I rehydrated each in boiling water for 30 minutes and proceeded with the recipe as written. For part of the vegetable broth, I used the water that I had rehydrated the Asparagus in. Our guests and we found it to be very good and they took what little was left over home with them. Thanks for an unusual but very good soup.