Fresh Asparagus Soup for #asparaguslove

 You know that Spring is fianally here, when you see Asparagus in the grocery store that is grown in the USA.  It's still too early here in Northern Illinois for local  grown asparagus, but spring is in the air with the birds chirping and crocus popping up. Spring is so invigorating for me. Hopefully our dreary, cold weather is behind us.  Today it was 64 degrees. Once Spring comes, we tend to adjust our diets to  lighter, healthier, dishes, so we'll look good in our summer clothes.

 I saw this healthy version of Asparagus Soup, so I knew it would be perfect for #asparaguslove, the theme for April Blog Hop. I have been MIA from the Love Blog Hop for a couple of months, but now I am back.  Please  join in on the #asparaguslove  fun linking up any asparagus recipe  from the month of April 2013.  Don't forget to link back to this post, so that your readers know to come stop by the #asparaguslove  event.  The twitter hashtag is #asparasguslove.

This light, healthy soup has great flavors from lots of garlic, onion,  carrot, and celery sauteed with asparagus chopped into 1/2" pieces, and simmered in chicken or vegetable stock. Once the simmered vegetables are tender, the soup is pureed in a blender in batches, or using an immersion, stick", blender, until smooth.  Before serving you can stir in 1/2 c almond milk or half and half, if desired, and garnish with reserved asparagus tips. This soup has a a wonderful flavor, and it is not too thick. If you would like a thinner soup, you can add more chicken or vegetable stock. This soup is good for a light lunch with a sandwich or dinner with some chicken or fish. 

Fresh Asparagus Soup Adapted from DashRecipes.com

To remove the woody end from an asparagus spear, hold the spear at the middle and bend the bottom with your other hand until it snaps. The stalk will naturally break at the perfect spot.  

 Ingredients:

2 lb asparagus
3 Tbsp olive oil
1 chopped onion
2 chopped stalks celery
1 chopped carrot
1 1/2 tsp minced garlic
1/4 tsp salt, I didn’t add
1/4 tsp black pepper
5 cups reduced-sodium chicken broth
1/2 cup almond milk or half and half
1 tsp lemon juice
Sprinkle of Parmesan (optional) 

Directions:

1. Trim woody ends from asparagus; reserve tips of 8 spears. Cut remaining asparagus into 1/2-inch pieces.

2. In a large saucepan, warm olive oil over low heat. Add onion, celery, and carrot; cook 3 minutes. Add garlic; cook 1 minute. Add asparagus, salt, and black pepper; cook 5 minutes. Add chicken broth. Simmer, covered, 20 minutes.

 3. Blanch tips in boiling water 3 minutes. Drain. 

 4. Puree soup in batches in a blender, or use immersion blender.. Return to saucepan over medium heat add almond milk or half and half and lemon juice. Warm through (don't let simmer). Top with tips. Add a sprinkle of Parmesan (optional).

  I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #62
 Stop by and say Hi to Brandie!