Recipe by Katie Lew of CookitFresh
This bright, lemony soup is a great way to enjoy the asparagus just coming into season, and warm up on our cooler spring days in Colorado. This is a pretty basic blended vegetable soup recipe that can be made with lots of different vegetables. I’ve used the same method for broccoli, carrot, squash and pea soup, but the asparagus creates a particularly smooth, velvety texture.
1 tablespoon olive oil
1 Shallot, finely chopped
1 garlic clove, finely chopped
1 ½ pounds asparagus, cut into 1-inch pieces
2 bay leaves
2 sprigs of fresh thyme, plus extra for garnish
4 cups vegetable broth
½ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
Heat the oil over medium-low heat in a large stockpot or pan. Add the shallot and garlic and sauté, stirring constantly, until fragrant and slightly softened, about five minutes.
Add the asparagus, bay leaves, thyme, broth and salt to the pan and stir a few times to incorporate. Cover the pot and bring to a simmer. Turn heat down to low and continue to simmer until asparagus is very tender, about 15 minutes. Remove from heat.
Remove the thyme and bay leaves from the pot. Carefully transfer half of the asparagus and broth mixture to a blender and blend, covering the lid with a towel to contain splatters, until completely smooth. Pour the blended soup into a new pot and repeat with remaining asparagus and broth.
Stir the lemon juice into the soup and season with more salt, if needed. Reheat over medium-low heat just until heated through. Serve soup immediately with extra thyme on top for garnish, if desired.