Spring

Spring Asparagus Soup with Cauliflower and Pesto

by:
April  9, 2010
0 Reviews
Author Notes

I made this recipe up on the spot the other night after picking up some lovely, tender asparagus at the market. It's delicious, surprisingly light, and makes a perfect spring supper when paired with a roasted salmon fillet dressed with a little olive oil, lemon, salt, and pepper. Enjoy! —gretchenabbott

  • Serves 4
Ingredients
  • 4 shallots, peeled and minced
  • 1-2 cloves garlic, peeled and minced
  • 1 1/2 lb asparagus, cut into 2-inch slices
  • 1 small yukon gold potato, peeled and diced small
  • 1 handful of small cauliflower florets
  • 2 tablespoons butter
  • 3 cups vegetable or chicken stock
  • 1 teaspoon fresh lemon juice
  • sour cream
  • basil pesto
  • salt and freshly ground pepper to taste
In This Recipe
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Directions
  1. Melt butter in soup pot.
  2. Add garlic and shallots. Stir and cook uncovered on low heat for about five minutes.
  3. Add asparagus, potato, a generous handful of small cauliflower florets, and stock. Bring to a boil.
  4. Reduce heat, cover loosely, and simmer gently for about fifteen minutes.
  5. Add lemon juice and stir into soup. Salt and pepper to taste.
  6. Puree the soup with a stick blender or mash with a potato masher for a chunky consistency.
  7. Stir a spoonful of sour cream and a spoonful of pesto into each bowl before serving.
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