By Market Chef Heather Hartman
- 2 Tbsp.butter or olive oil
- 1 yellow onion, medium diced
- 2 cloves garlic, minced
- 3 ramps, and/or 1 leek or onion, washed and chopped. Reserve the green tops for stock.
- 2 stalks celery, medium diced
- 1 teaspoon salt
- 2 lbs. asparagus, snap off bottoms and reserve for stock. Cut into 1 inch pieces, and set aside the tops for garnish
- 1 large potato (Yukon or other gold variety), peeled and small diced
- 6 cups vegetable stock (made with the asparagus stems, leek and/or ramp tops, celery parts, one carrot, 2 garlic cloves, whatever herbs you have around, etc.)
- ½ cup heavy cream, milk, or almond milk (optional)
- Other garnish ideas: Yogurt mixed with fresh chives, olive oil and fresh chopped tarragon, crumbled blue cheese
Heat the butter or olive oil in a large pot on medium low heat. Add the onions, garlic, ramps and/or leeks, and salt. Sauté for 10 minutes until onions are soft. Add the fennel seeds, diced potato, and thyme. Sauté for 3 minutes. Add the stock, and asparagus (but not the tips that you set aside!) and bring to a low boil. Turn heat down to a simmer, and cook for 10 minutes.
While soup is cooking, in a small saucepan, bring water to a boil; add a pinch of salt and asparagus tips. Cook 2 minutes. Drain and reserve in fridge for garnish.
Cool the soup a bit before pureeing. Using an immersion blender, (or a regular blender, be careful if hot! Place a towel on top and pulse slowly. Soup explosions are a drag!) Puree until smooth. Add the cream or milk if using to combine. Check for salt, may need more. Add fresh cracked black pepper if desired.
This soup freezes well, but may lose its pretty color. Garnish with asparagus tips.