Easy 4 Ingredient Asparagus Soup

Delicious served warm or cold! Top as desired.

  • 1 bunch asparagus, trimmed
  • 3 tablespoons Lemon Olive Oil from The Olive Orchard
  • 1/4 cup onion, chopped
  • 1-1/2 cups chicken broth (use more for a thinner soup)
  • salt & pepper to taste
  • optional toppings: lemon EVOO, Greek yogurt, croutons, crushed tortilla chips, grated parmesan

Drizzle 2 tablespoons of Lemon Olive Oil over asparagus. Roast until fork tender (15-25 minutes depending on size of stalks). Meanwhile, saute onion in remaining Lemon Olive Oil using a medium-sized pot. When the onion is tender, add chicken broth to the pot and bring to a simmer. Finally, add the roasted asparagus, salt/pepper to taste, and then blend with an immersion blender.

2 Responses to Easy 4 Ingredient Asparagus Soup

  1. Van Gilliam says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.’

    My personal blog site
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  2. Rolland Szychowski says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.”..^`

    My own, personal website
    <http://www.caramoantourpackage.com/index.php

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