Simple Asparagus Soup

It's not really the season for asparagus. But I've already been craving it and the spring-like feeling I get while eating it. When I spied a package of frozen spears lying innocently alongside peas at the grocery, the idea for soup warmed me inside and out. This is a great starter and will be an even better soup with fresh, spring asparagus. I can't wait!

Simple Asparagus Soup

1 tsp vegetable oil
1 leek, cleaned and sliced into 1/2" pieces
1/2 white onion, diced
1# bag frozen asparagus, or 1# cleaned spears (woody ends trimmed)
3 cups vegetable broth (I used salt-free, so taste before salting if using regular)
scant teaspoon salt
1 T butter
freshly ground black pepper
quality olive oil, for drizzling (optional)
finely grated parmesan, for sprinkling (optional)

Heat a lidded stockpot over medium-high heat and add the teaspoon of oil to warm. Toss in the onions and leeks, sauteing until lightly browned. Add the broth, asparagus and salt, and mix together. Let the soup come to a boil, then turn down the heat to let simmer for 20 minutes. Use an immersion blender (or transfer to your kitchen blender in batches) to blend until smooth. Taste for seasoning, adding salt and pepper if needed. Add the tablespoon of butter, and stir to melt into the soup. Ladle into bowls, adding cracked pepper, EVOO and a sprinkle of parmesan just before serving.

Serves 4 as a starter-sized portion