Asparagus Spring Onion Soup

This is a light soup full of spring flavors and perfect for serving on a drizzling April evening.  You can skip the step of roasting the asparagus tips if you’re in a hurry, but it adds both flavor and a nice presentation.

Soak 1 bunch or pound of asparagus in a basin of water and then lift the spears out.  Snap or trim the tough bases.

Add the bases to a pot of 8 C. of salted water.  Bring to a boil and simmer for 20 minutes or longer with a bay leaf.

Cut the asparagus tips off the spears and reserve them.  Cut the spears into small pieces; slice any extra thick ones in half first.

Meanwhile, cut the white/red parts off 1 bunch spring onions and chop them.  Reserve the greens.

Saute in 2 T. olive oil or butter with salt and pepper until very tender.

Cut 1 lb. of potatoes into small dice.  Add to the onions and saute for 5 minutes, then add the asparagus spears but not the tips.  Cook for another 2 minutes, then add 6 C. of the simmering broth.

Cook the soup until the potatoes are tender, then puree in batches until completely smooth.  Season with salt and pepper.  If it’s too thick add a little whole milk to thin.

Thinly slice spring onion greens to make 2 C.  Stir 1 C. into the soup and reserve the remainder.

Toss the asparagus tips with 1 T. olive oil plus salt and pepper.  Place in a cast iron skillet or baking dish and broil on high in the oven until they are nicely browned.  Use a tongs to flip them over and do the other side.  This will only take a few minutes so keep an eye on them.

Serve each bowl of soup with a few roasted spears floating atop the soup and sprinkled with more sliced onion greens.

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