I am not exactly sure where I originally got this recipe. It was one of the first soups that I can remember making, very simple and great for a cold day. So as it was -4 degrees in Denver for a few days, I was in the mood for something simple, nutritions, and most importantly warm! Honestly, what else can you do when it is that cold outside besides cook and eat. The truffle oil was a later addition, but a great one in my opinion. Eat, enjoy, and be warm!
Simple Asparagus Soup
Prep: 10min/ Cook: 20min./ Serves: 3-4
1 bunch asparagus
1 bunch green onions
2 garlic cloves-minced
1c. whole milk or half-and-half
5c. vegetable or chicken stock (Rapunzel vegetable bouillon)
1/3 c. olive oil
drizzle truffle oil (optional)
Begin by washing your asparagus and green onions. Cut of the tough ends of your asparagus and chop your green onion. You don’t have to worry about the size of your chopped veggies. They will be placed in the blender later.
Next, add asparagus, green onions, minced garlic, and olive oil in a pot. Cook on med/low until asparagus is tender, 8-10 minutes. Prepare your vegetable stock while your veggies are cooking. Once your asparagus is tender, place the veggies in a blender. Blend until pureed. You may add a little stock to the blender to help puree the veggies.