This light asparagus soup is full of earthy asparagus flavor, brightened with the gremolata, a mixture of lemon peel, fresh garlic and parsley, which gives it just the right balance of earthy asparagus and bright herbs.
This soup reminds me of some of the soups we’ve had at this beautiful little gourmet restaurant down by the beach. The soups are light and on the thin side, and full of flavor- perfect as a first course. Some crispy croutons would be delightful on this soup! This soup shouldn’t be considered a main dish soup, as it’s on the light side.
Asparagus Creamed Soup with Gremolata
If you can have dairy, feel free to finish this soup off with a little cream. It’s delicious!
- A few tablespoons butter, ghee or olive oil
1 large onion, peeled and chopped
2 pounds of asparagus, washed and trimmed about two inches, and then cut into two inch pieces.
5-6 red potatoes or 1 large baking potato, washed, peeled and diced
6 cups of homemade chicken broth
2 garlic cloves, peeledGremolata
Zest of one lemon (should be quite fine)
4 tablespoons parsley, finely chopped
1 large garlic clove, finely minced or put through a garlic press
1-In a large pot, heat fat until hot over medium high heat and add onion. Sprinkle with a bit of salt. Cook, stirring until the onions soften and turn limp. Add chicken broth, potatoes, asparagus, and garlic cloves (whole). Sprinkle with a bit more salt and bring to a simmer. Simmer for 20 minutes or until all of the veggies are soft.
2-Using a hand blender, puree the soup. If there are any woody stems, put through a food mill on the fine setting, or, like I did, pour through a fine sieve over a large bowl, using the back of a ladle to push it through. I didn’t absolutely have to, but we don’t like the fine little fibers that asparagus leaves in the soup.
3-Reheat soup. Meanwhile, have the gremolata ready to go. (Mix all three of the ingredients together and place in a small bowl.)
To serve, ladle into a soup bowl and sprinkle just a small amount of the gremolata on top of the piping hot soup, let rest a minute or two, stir in and enjoy! (Let guests serve their own gremolata so that they can add to taste).
Latest posts by KimiHarris (see all)
- Pumpkin Spice Cranberry No-Bake Cookies (Grain, Gluten, Egg and Dairy-free) - December 20, 2013
- Sparkling Cider Ice Cream Floats - December 19, 2013
- Pennywise Platter Thursday 12/19 - December 19, 2013