|Springtime in a bowl|
|All sorts of allium go into this soup|
So, we’re probably going to be voted off the Île Saint-Louis for saying this, but we found Dorie’s recipe for a simple soup too laborious, so we used her ingredients and our method. This is our go-to Asparagus Soup recipe. Here is our posting of this amazing Colossal Crab Asparagus Bisque which also featured Dorie’s Saint Germain-des-Pres Onion Biscuits.
I think we’re lucky to have fresh, tender asparagus in SoCal year-round, so peeling the stems really isn’t necessary. We simply sauteed all of the vegetables together in olive oil and butter before adding 4 cups of vegetable broth (instead of asparagus water), simmering them until they softened, and blending them with an immersion blender.
The result was a bright, fresh Springtime soup that was easy to throw together on a work-night I’m sure you’ll find our fellow Doristas a bit better at following directions than we are.