This is adapted from a recipe I clipped this past spring. It is gluten, dairy, soy, and egg free. It could easily be vegan/vegetarian and corn-free by checking ingredients.
Everyone in our house loves asparagus, but they love it as soup even more – they frequently have seconds (or thirds!) of this soup. It would double well if you were planning to serve a larger group.
- 4 TBS olive oil
- 1 large onion, chopped (ideally videlia or other sweet onion)
- 3 cloves garlic, minced
- 1 medium parsnip, peeled and chopped
- 6 cups chicken broth (or vegetable broth) – you can also substitute half broth, half water if desired.
- 1 tsp dried thyme
- 2 lbs asparagus
Warm the oil in a soup pot over medium-low heat. Add the onion, garlic, and parsnip. Cook until tender, about 10 minutes, stirring occasionally.
Break the woody ends off the asparagus, and then chop roughly and set aside.
Add the broth and the thyme to the vegetables. Turn the heat up to medium-high, and bring to a boil.
Add the asparagus, turn the heat down to a simmer, cover, and cook for 30 minutes.
After 30 minutes, turn the heat off. If you have an immersion blender (aka stick blender), use it to puree the soup, and then serve it. If you don’t have an immersion blender – let the soup cool, then puree in batches in a regular blender. Then go out and buy an immersion blender for next time.
This is a very pretty soup in white bowls, and a great way to get kids to eat lots of veggies! We serve it with a casserole, and dinner is happily complete.