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Export 5 ingredients for grocery delivery
Step 1
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.
Step 2
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.