This is an easy soup to make soup that has lots of flavor and fiber.
Reserve asparagus tops for later use. In a large soup pot, heat olive oil over medium heat. Cook shallots and garlic until softened, about 3-5 minutes.
Add asparagus stalks, vegetable stock and salt and bring to a boil. Cover and reduce heat to low and simmer until asparagus softens.
Let soup cool and puree with a hand blender, until creamy. Add asparagus tops and cook on medium for 5 minutes, until tops are tender.
Deb Figved ()
I was desparate for something fresh, Campbell’s. I used a fresh bunch of asparagus, cut all stems (even woodier ones) into one inch pieces. Cooked as directed. Whipped in my Vitamix, then recooked with tips. Soup is amazingly creamy. BEST to stir pan before seving. The “roughage” sinks, but is easily eaten. DON’T add pepper, not needed, surprisingly. Also, I sprinkled with styffing croutons when I served. So very yummy!!!