Author Notes
This simple-to-prepare soup really shines when asparagus is at its peak growing season. If you're making it during the winter, try substituting half the asparagus with broccoli for a more robust flavor. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/dill-and-asparagus-puree —Healthline
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Ingredients
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vegetable cooking spray
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1
large onion, diced
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1 teaspoon
garlic, minced
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1/4 cup
dry white wine
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3 pounds
asparagus, trimmed and roughly chopped
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1-2 tablespoons
fresh dill, chopped
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2 tablespoons
extra virgin olive oil
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4 cups
reduced-sodium chicken broth
Directions
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In a large Dutch oven or soup pot sprayed with cooking spray, sauté onions over medium-high heat until translucent, about 3 minutes. Add garlic and cook 30 seconds. Stir in wine and cook until wine evaporates. Add broth, asparagus, and dill and cook 10 to 15 minutes, or until asparagus is tender.
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Carefully puree soup in a blender or food processor until smooth. Return to pan and heat over medium-low heat until hot. Serve soup in warm bowls drizzled with olive oil.
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