This spring vegetable is about to become a little more scarce in the market. It was late coming out because of the long winter but it really can’t take the intense heat so grab a bunch soon. Homemade soup is so easy, and given the poor nutritional content of pre-made soups, you really should take that extra 20 minutes to do it yourself.
- 1 large bunch, fresh asparagus, cut in 2 inch pieces
- 1 small onion chopped
- 1 clove garlic, minced
- 2 tbsp olive oil
- 2 cups veggie broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp marjoram
- 1 cup ricotta cheese
A simple soup base can be prepared with the top three ingredients and any combination of spices. For asparagus, we added marjoram, but dill is great with asparagus, as is rosemary.
Blanche asparagus in boiling water for about 4 minutes. Flash with cold water to stop the cooking process.
In a deep saute pan with a lid, over high heat, drizzle olive oil. Saute onions and garlic until light brown. Add broth, salt, pepper, marjoram and asparagus. Cover and bring to a light boil. Reduce heat to medium, stir and taste frequently.
After about 20 minutes, test the asparagus. They should be tender, and when they are, turn off heat. Cool for 15-20 min then puree in a food processor or blender.
Return to pot and simmer, adding more liquid (water or broth) and spices as desired. Top with a dollop of ricotta and serve.