asparagus bisque
Light and creamy, a soup dressed in its springtime best.
Ingredients
- 2 tbsp butter
- 2 small shallots, minced
- 1/2 cup celery, chopped (about 2-3 ribs)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 3-4 cups vegetable broth
- 2 lb asparagus, trimmed and chopped
- 1 can white beans, drained
- 3/4 cup heavy whipping cream
- 1/2 cup fresh parmesan cheese, grated
- crusty bread, for serving
Instructions
- Melt the butter in a large soup pot or Dutch oven. Stir in the shallots and celery until the celery softens, about 5-8 minutes. Stir in the garlic and Italian seasoning until fragrant, another minute or two.
- Pour in 3 cups of broth, the asparagus, and the white beans. Bring to a gentle simmer and cook 10-12 minutes until the asparagus is soft. Use an immersion blender to puree the soup until very smooth. Or, alternatively, be a savage and transfer soup in batches to a high speed blender. Be careful people, don't burn your ass. Or your hands.
- Stir in the heavy cream and parmesan cheese. Taste and adjust salt and pepper as needed.
- Divide the soup into bowls and serve with lots of crusty bread!