Hello there! I’m Kate, and I am thrilled to be joining Gander & Co. as a cooking contributor! Mainly, I will be popping in from time to time to offer delicious recipe suggestions straight from my home kitchen. I am a first time blogger and also a part-time working mom of three (and obviously currently stuck at home because of COVID), so perhaps I’ll have other content to contribute down the road. 

So, here we go… One thing I love is soup (and not soup from a can or the almost always too thick and heavy soup from all those quick lunch takeout places). I love good, light homemade soup, and my absolute favorite this time of year is asparagus soup. 

I usually make my asparagus soup at least four times during the month of March – I just can’t get enough. It being halfway through April, I wondered: Is it too late for asparagus soup? But no, not with everyone stuck at home trying to navigate their way through this strange time we are living in. Asparagus soup is just about the perfect thing for a cozy, spring meal at home. 

Like most of my recipes, this one is simple. It’s just asparagus, onion, butter, garlic, and chicken broth. That’s it. But I promise you’ll be drooling over how creamy and decadent this tastes once you’re done. 

Before I start cooking, I like to make sure I have all of the ingredients prepped and ready to go. It’s no fun cooking when you realize you’ve missed a big prep step and then you end up burning your garlic while you have to go back to get it ready. 

To prep, cut your washed bunch of asparagus into about ½ inch pieces. Leave off the ends and discard. (They’re too tough for the soup.) Next, chop your onion. You can use a little larger onion or an extra half if you like your flavors a bit stronger. The other ingredients are pretty much ready as is, so just make sure they are handy.

To start, melt the butter and the oil together in a large pot (my absolute fave is my Le Creuset Round Dutch Oven that I’ve had for 15 years, but any large pot will do) over medium heat. Add the onions and garlic and cook for about 6-8 minutes until soft and translucent. Garlic tip: For ease, I almost always opt for jarred minced garlic. It’s not the same as real, for sure, but it just makes my life easier (remember, mom of three!).

Next, add the chopped asparagus, the chicken broth, 1 tsp salt and ¼ tsp pepper and bring it to a boil. Cover it, turn the heat to low, and let simmer for 30 mins. 

And you’re almost done already! All that’s left is to pour the soup into your blender (let it cool a bit first or it will be a big, hot mess), and puree away. Remember to take a taste before finishing to adjust salt and pepper, if necessary. 

And enjoy. Enjoy it on its own, or as an accompaniment for a delicious spring dinner of pesto salmon or lemon, garlic roasted chicken. Feel the coziness coat your insides spoonful by spoonful as we all daydream about being together again. 

If you have any left over, enjoy it within 2 days, or pop it in the freezer for down the road. This soup does very well in the freezer for 1-2 months.

Kate’s Cozy Springtime Asparagus Soup*

Ingredients

• 1 bunch asparagus
• 1 Tbsp butter
• 1 Tbsp EVOO
• 1 medium onion, chopped (or a little more)
• 3 cloves garlic, minced or peeled and smashed
• 4 cups chicken broth
• Salt and pepper to taste

Directions

1. Melt the butter and EVOO in a large pot. Add onions and garlic and cook 6-8 mins until soft and translucent.
2. Add chopped asparagus, chicken broth, 1 tsp salt and ¼ tsp pepper. Bring to a boil. Cover, reduce heat to low, and let simmer for about 30 mins. 
3. Let cool briefly, then puree in blender until smooth. Taste and adjust seasoning as necessary.

*My recipe was originally adapted from Jennifer Segal’s Asparagus Soup with Lemon and Parmesan.