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Asparagus Soup

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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


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


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