Spring Onion and Asparagus Soup
Spring Onion And Asparagus Soup taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
- 2T Olive oil
- 3 bunches Spring onions – about 12 whole onions with tops
- 3 lbs Russet potatoes – peeled and diced – about 4 medium
- 2 bunches Asparagus
- 12 C Vegetable stock – or water
- 4 C Heavy cream – or sub almond milk or coconut milk for a dairy-free version
- 1t Salt
- 1/4t White pepper
- Add more salt and white pepper to taste if needed
- Spring onions; trim off any roots if still attached. Wash bunches then cut each onion about 4 inches above the bulb and reserve the green tops. Cut the onion bulbs in half and dice medium size.
- Asparagus; use thin tender young asparagus. If using larger asparagus, peel down the tough lower outer skin. Then dice medium.
- Peel and dice potatoes and hold in cold water until ready to use.
- In a large pot over medium-low heat, combine olive oil and onions and cover. Saute slowly until the onions are translucent but not brown. When onions are cooked through and soft, about 15 minutes, drain potatoes and add along with the asparagus and vegetable stock. Simmer uncovered until potatoes are tender, about 45 minutes. Add salt, white pepper, and cream and simmer 15 minutes more. Remove from heat and allow to cool a bit before pureeing and straining soup through a medium fine strainer to remove any tough fibers from the soup.
- NOTE:Always be careful when pureeing hot liquids.As noted above, this soup can be made a day or two ahead and chilled before you puree. It is safer and the flavor gets better as the soup sits overnight.
- Crispy Green Onions
- Pat dry reserved green onion tops. Cut into 3 inch strips and split open each strip and cut into thin pieces. Dust with flour and fry tops until crisp. Drain on a paper towel and sprinkle with salt. Garnish each soup bowl before serving.