Asparagus-Shallot Soup

1/1

Serves 6

 

2 tablespoons olive oil

2 large or 3 small shallots, chopped

Kosher salt

Freshly ground pepper, to taste

3 minced garlic cloves

1 1/2 lb. asparagus, ends trimmed, spears cut into 2” pieces

3 cups stock

1 tsp. paprika

1/4 teaspoon dried tarragon or 5-6 fresh leaves

1 shallot for garnish

  1. In a pot over medium heat, warm the olive oil.

  2. Add the chopped shallot and cook for about 10 minutes, stirring from time to time.

  3. Add the garlic, stirring to keep from sticking. Season with salt and pepper.

  4. Add the chopped asparagus and stock. Bring to a boil, then lower heat to simmer. Cook until the asparagus is tender, about 15-20 minutes. Add paprika.

  5. Cool. Using an immerser or placing in a blender, blend until the soup is smooth. Taste and adjust seasoning.

  6. For a garnish, sauté an extra shallot, thinly sliced, and place a few slices on top of each bowl.

Make it fast: Use canned asparagus for a quick meal.

Allium free: Substitute fennel for leek and garlic.

A little sharper:  In place of shallots, use 1 small onion, chopped in place of the shallot

A little milder:  In place of shallots, try 1 large leek, white and green portions, thinly sliced

Make it richer: Add 1/4 cup half and half or heavy cream to take it to that next delicious step!

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon
Parler_logo.png

Follow me on

Parler, FacebookTwitter, & Pinterest!

Eat, Read and Dream. Order for yourself or a favorite person!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

Bragmedallion Cover smaller (1).jpeg

Contact Us!

Have you made these recipes? Let me know in the comments! Or tag me on @srweintrob on Twitter, @srweintrob on Parler or expandthetable on Facebook.

Check out our editing and content strategy services, Editing Unlimited!