Asparagus Soup

March 9, 2024

Yield: 6 to 8 servings

2 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, divided

1 medium shallot, peeled and chopped roughly (3 tablespoons)

5 large garlic cloves, peeled and chopped roughly(1 tablespoon plus 2 teaspoons)

½ pound Yukon Gold potatoes, peeled and diced medium (2 medium potatoes)

4 cups vegetable or chicken stock

5 sprigs fresh thyme

1 dried bay leaf

2 pounds asparagus, white fibrous bottoms discarded, bottom inch peeled, and cut into 1-inch pieces

2 tablespoons fresh goat cheese (chèvre)

2 teaspoons freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

Breadcrumbs, optional, for garnish

2 tablespoons finely chopped fresh chives or fresh flat-leaf Italian parsley

1. Combine 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan and heat over medium-low heat until the butter is melted.

2. Stir in the shallot and cook for 1 minute until it is soft and translucent.

3. Add the garlic, and cook for 1 minute until fragrant.

4. Stir in the potatoes, stock, thyme sprigs, and bay leaf.

5. Cover and increase the heat to high until boiling, then reduce the heat to low and simmer over low heat for 10 minutes.

6. Add the asparagus, re-cover, and continue simmering for 15 minutes, until the potatoes are cooked through and the asparagus is tender.

7. Remove from the heat, then remove the thyme sprigs and bay leaf. 

8. Add the goat cheese, remaining butter, olive oil, and the lemon juice to the asparagus mixture.

9. Using an immersion blender, regular blender, or food processor, blend or process the soup until smooth.

10. Season to taste with salt and pepper.

11. Serve in soup bowls, topped with freshly grated Pecorino Romano, bread crumbs, chopped chives or parsley, and a grind of pepper.