This soup is SO delicious! The recipe can be made from fresh or frozen asparagus. I have been obsessed with asparagus all summer long, so before the end of the harvest here in Ontario I bought a LOT of asparagus, blanched it, and then flash froze it all.
Let's get started!
1 yellow onion, diced
3 cloves of garlic, minced
2 Tbsp olive oil
1 large handful of asparagus
6 large stalks of kale
4 cups of vegetable broth
Red chili flakes
Bring the first three ingredients to simmer in a large sauce pan on medium low heat.
While this is simmering, wash your asparagus and cut the tips off (set the tips aside for now). Chop the asparagus stalks into 1 inch pieces and add them into the sauce pan. Let simmer for about 10 minutes or until tender.
While that is simmering, wash and chop the kale. The smaller the better but you don't have to get too crazy chopping. Add the kale to the sauce pan and let simmer for about 5 minutes still on medium low heat, stirring often.
After 5 minutes turn the heat off and add 1 cup of vegetable broth. Allow the mixture to cool slightly, then with a blender or electric mixer begin to blend the ingredients into a thick paste. It's ok if it's still a little chunky.
If you have room in your sauce pan add the additional 3 cups of broth to the mixture now, or you can mix this all into a larger pot. Place on low heat and bring to a simmer once again.
In a small sauce pan take those asparagus tips we set aside earlier, with a pinch of sea salt and drizzle with olive oil. Saute them for a few minutes on medium heat.
Scoop your soup out into a bowl and add the asparagus tips on top as garnish!!
Enjoy!! This recipe should serve four.