Asparagus Soup

2 bunches asparagus, about 2 pounds
2 sprigs thyme
1 bay leaf
2 tbs chopped parsley, reserve stems
6 cups chicken or vegetable stock
2 tbs olive oil
2 medium red potatoes, diced
2 leeks, white and light green parts thinly sliced
Sherry vinegar

  1. Snap tough ends from asparagus. Add to a 4qt saucepan with stock, thyme, bay and parsley stems. Simmer for 20 minutes.
  2. Melt butter in a soup pot over medium-low heat. Simmer potatoes and leeks in butter. Add a little water as needed. Cook until potatoes are soft.
  3. Strain stock into soup pot and cook for five minutes. Cut asparagus into 2” pieces and add to stock. Remove 10-12 tips after 3 minutes.
  4. When asparagus is just tender, pass soup through a food mill or processor. Stir through parsley.
  5. Season to taste with salt, pepper, butter and vinegar. Garnish with asparagus tips.

For more recipes from Chef Jonathan Bardzik, visit his blog

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