Photo & Recipe Courtesy of Emma Kula.
Take advantage of the gift that is fresh Ontario asparagus and whip up this bright & flavourful asparagus soup as soon as possible! Since it only contains a few simple ingredients, be sure to choose the freshest local produce you can find to really let them shine! Enjoy with plenty of chili flakes and a hunk of crusty bread.
2 tbsp avocado or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
½ tsp sea salt
2 medium Yukon gold potatoes, cubed
2 bunches fresh Ontario asparagus, chopped into 1-inch pieces
4 c. vegetable broth
2 tbsp fresh lemon juice
Fresh cracked black pepper
Fresh herbs, for topping
Heat a large pot over medium heat and add your oil. Once heat, add in your diced onion and cook for a few minutes until soft and translucent. Add the garlic and salt and let the mixture cook for 2 minutes or so, then add in your potatoes and stir it around.
Pour in your broth, bring the mixture to a boil, then lower the heat back down to medium and let it simmer for 10 minutes. Add in your asparagus and cook for another 10 minutes, then use a fork to check then potatoes. If they’re very tender and falling apart, the soup is ready to be blended.
Pour the mixture into a large blender or food processor and blend until you have a smooth mixture. Stir in the lemon juice, then taste and add extra salt and fresh black pepper if desired. Serve hot with a sprinkle of fresh herbs + chili flakes!