Ingredients for 6 servings
- 2 Pounds Asparagus, Ends Trimmed
- 3 Tablespoons Olive Oil
- 1 Medium Onion, Chopped
- 2 Stalks Celery, Chopped
- 1 Carrot, Chopped
- 1 1⁄2 Teaspoons Garlic, Minced
- 1⁄4 Teaspoon Salt
- 1⁄4 Teaspoon Black Pepper
- (32 Ounce) Box AND 1 (14 Ounce) Can Vegetable or Chicken Broth
- 1⁄2 Cup Evaporated Milk
- 1 Teaspoon Lemon Juice
- *Parmesan Cheese For Topping, Optional
Preparation
Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.
In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.
Remove from heat and purée soup in a blender in batches. Return to sauce pan, add evaporated milk and lemon juice and warm through.
Serve topped with asparagus spear tips and Parmesan cheese.
Wine Pairing: Gordon Brothers Chardonnay
Beer Pairing: Fremont 77 Pale
