At the end of this week we can officially bid Old Man Winter adieu and welcome the warm fresh glow of Spring. Bring it awwwwwn.
I was fortunate enough to move South in the fall of 2015 which allowed me to escape the wrath that is the Great Lakes winter–but even North Carolina has it’s gloom. I’ve learned that no matter where you go within most of the Northwest hemisphere, winter is what it is: drab, soggy, grey, and dull. Now don’t get me wrong, it’s fabulous to not have to deal with the snow, ice, and bone-chilling temperatures of the North–but enough dark days will totes kill your spirit no mater where you are. Luckily I no longer have to wait until the end of April for my spirit to be revived. Spring is here in NC, full force, and I am beyond jazzed! This is actually one of my favorite times of the year–it’s all sunshine and sangrias from this point on! Everything we’ve been pining for all winter long is just around the corner. Can you feel the feel-goods?
One of the few positives about winter is the abundance of comfort foods and winter soups. No one wants to have a roast in the oven all day mid-May and people aren’t typically looking to dig into a hot bowl of soup, either. But, with the right ingredients and flavors, soup can be refreshing and inviting–even in warmer weather–without being a gazpacho. It’s this idea that inspired my Spring Asparagus Soup. (Well, that and the fact that my asparagus was about to turn.)
With a fresh blend of asparagus and garden herbs, there is nothing winter-y about this earthy bowl of comfort.
Here, Pin it for later!
Spring Asparagus Soup
- 1 tablespoon of extra virgin olive oil EVOO
- 1 bunch of asparagus approx. 40 small spears, with woody ends broken off (See notes), cut into 1-inch pieces
- 2 cloves of garlic minced
- 2 cups of vegetable broth
- 2 scallions chopped
- 1/4 cup packed of chopped fresh parsley
- 1/2 jalapeno diced
- 1/2 cup Greek yogurt
- Kosher salt and Ground black pepper to taste
- A dollop of plain Greek yogurt
- Fresh parsley
MATERIALSBlender, food processor, or immersion blender.
- In a stock pot, heat EVOO over medium heat.
- Add the minced garlic and simmer until fragrant. Stir often to avoid browning the garlic.
- Add the pieces of asparagus to the stock, followed by the vegetable broth, and a pinch of kosher salt.
- Bring to a simmer, and allow to simmer for approx. 5 minutes.
- Remove the stock pot from the heat, allow to cool for approx. 5 minutes or so, and carefully transfer the contents of the stock pot to a blender/processor. Do this in batches if you must.
- Add the spring onions, parsley, jalapeño, and Greek yogurt to the blender.
- Slowly and gradually blend the soup until you get a smooth and velvety texture.
- Season with kosher salt and ground black pepper to taste.