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Dr. Weil's Asparagus Soup

Source of Recipe

Eating Well for Optimum Health


List of Ingredients

3 1/2 pounds fresh asparagus
3 large yellow onions, chopped
2 tablespoons extra virgin olive oil
10 cups vegetable stock
pepper to taste


Recipe

Cut off and discard the tough ends of the asparagus. Cut off the top 3 inches of the stalks and set aside. Cut the bottoms of the stalks into 1" pieces. Saute the onions in olive oil until they are soft and golden. In a large pot, heat the stock, and add the coked onions and the 1" pieces of asparagus stalks. Simmer, covered, until the asparagus is soft. Puree the soup in a food processor. Return it to the pot, season with salt and pepper to taste, and add the asparagus tops. Cok until the asparagus tops are just tender, about 5 minutes. Soup can be served hot or chilled.