Light Asparagus Soup

Submitted by Late Night Gourmet

"This is essentially Emeril's recipe, but I've swapped out heavier ingredients for lighter ones. I've also removed the dairy component, since doubling the asparagus is enough to thicken the soup."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Serves: 12

ingredients

• 4 lbs fresh asparagus, rinsed
• 6 cups reduced-sodium vegetable broth
• 4 tablespoons light butter
• 1 cup shallot, minced
• 1⁄2 cup white onion, minced
• 1 tablespoon garlic, minced
• 1 tablespoon salt
• 1 teaspoon pepper, freshly ground

directions

1. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
2. In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
3. In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and onions and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, about 20 minutes. Remove from the heat.
4. With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning to taste. Return to medium heat and add the half-and-half. Cook, stirring, until the soup is warmed through, about 3 minutes.