Easy Essence Asparagus Soup

This delicious seasonal soup is shared with us from our friends at Essence Chiropractic. Dr. Lisa and her team have been keeping our backs strong and healthy for years. Her assistant Cindy (and Relish fan) loves making her mom's delicious asparagus soup when fresh asparagus is in season and we are happy to share it with you too. 

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Ingredients...

• 3 tbsp unsalted butter or olive oil
• 2 large finely diced shallots or 1 medium onion
• 1 large carrot, diced
• Sea salt, freshly ground black pepper and hot pepper flakes, optional
• 2 cloves garlic, minced
• 2 lbs fresh asparagus, woody stems remove, cut crosswise into 1-inch pieces (about 4 cups)
• 3 1/4 cups chicken or vegetable stock
• 1 tsp lemon zest
• 3/4 cup whipping (35%) cream, milk or alternative dairy beverage

• Sea salt, freshly ground black pepper and hot pepper flakes, optional

• Optional Garnish: Sour Cream or  crème fraîche, chopped chives, freshly ground black pepper, Maldon salt flakes

Method...

1. To prepare soup: Melt butter in a large saucepan over medium heat and add the shallots and carrots; cook until soft and translucent, 3 to 4 minutes. Season with salt, pepper and a pinch of hot pepper flakes.
2. Add the garlic and cook 1 minute longer.
3. Add the asparagus, stock, lemon zest and cream/milk and simmer until asparagus is tender, about 15 minutes. 
4. Purée using an immersion blender, or use a blender for a perfectly smooth and velvety texture. (If using a blender be cautious with hot liquids; vent the lid so hot air can escape. Blend on the lowest speed possible and use a towel to shield against splattering.) Return soup to the saucepan; taste and adjust seasoning with salt and pepper.
5. To serve: Ladle warm soup into warmed soup bowls and garnish with a dollop of crème fraîche, a few grinds of black pepper, chopped chives and a sprinkle of Maldon salt flakes.
   Makes 6 to 8 servings

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