Spring isn’t here yet, though nature is showing signs that it’s coming. The plum trees are about to burst into bloom, daffodils are pushing up through the dirt, and the weather here in Southwest Washington is as changeable as ever. I have a good feeling that we’re about to get colder weather than we’ve had all winter, but such is Spring in the Pacific Northwest.
My dear husband is still on a liquid diet, so my soup experimentations are keeping me creative. Looking forward to Spring, I had to try one with asparagus—it’s become a real favorite. It has all the potential to be vegetarian by using vegetable broth, so if that’s your jam, you can enjoy this, too.
Meanwhile, I’m using bone broth for everything these days, just to get the extra dose of protein. We fell in love with this soup. It has a superb flavor thanks to the Gruyère cheese that’s added, and as I’ve been working at lately, it has a creamy texture without the cream. It is the quintessential Spring soup.
Creamy Asparagus Soup
Ingredients
- ½ lb small yellow potatoes, chopped
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 yellow onion
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 quart chicken bone broth (or use vegetable broth)
- ½ lb fresh asparagus, chopped
- 1 cup shredded Gruyère cheese + more for garnish
- Salt & pepper to taste
- Chopped chives for garnish
Boil the potatoes in a large pan of salted water over high heat until fork-tender, about 15 minutes. Drain potatoes in a colander and set aside.
In the same pan, melt the butter and olive oil, then add the onion. Sauté until translucent, then add the shallot and thyme leaves. Cook for another 5 minutes, then add the garlic. Cook for one more minute, then add the broth.
Stir in the drained potatoes, then cook for about 20 minutes to let the flavors blend. Add the asparagus and cook for about 10 minutes, or until tender, but not mushy.
Add the cheese and stir until it melts and becomes incorporated into the soup.
Once it’s incorporated, it’s ready to blend. Let it cool before pouring it into a blender, or use an immersion blender. Blend until smooth.
To garnish, top with more cheese and/or chives. Serves about 4.
