Want to make this soup your own? Change up the proportions to fit your needs! Adding more or less water can make it thinner or thicker, and increasing the blending time can make it smoother. You may also replace the leeks, shallot, and onion for 2 large onions if need be.
2 Bunches Fresh Asparagus
5-6 C. Water (See the above note)
1 C. Chopped Leeks
1 Chopped Shallot
1 Medium Onion - Chopped
3 Cloves Garlic - Diced
1/4 C. Butter (Half a stick)
4 Tsp. Chicken Base
Toppings (Cream, Sour Cream, etc...)
Cookware: Immersion Blender recommended, but not required.
Salt and Pepper to taste
In a frying pan melt the butter. In the butter fully cook the onion, shallot, leeks, and garlic. The coarseness of these doesn't matter, because they will be blended. While the mixture is cooking, chop the asparagus into thirds. You may want to reserve the tips as a garnish. If not, toss them away. With the water, add the asparagus to a large cooking pot and turn the heat up to high.
Once the water begins to boil (this will be a while) reduce the heat so the water is simmering. Cook the asparagus for around 20-25 minutes, or until tender.
Once asparagus is fully cooked (tender), add the onion-butter-shallot-leek mixture to the pot. Also add the chicken base, and stir until the chicken base is dissolved and everything is spread out. If using an immersion blender, blend to desired consistency. If using a regular blender, transfer to that and blend. Add the salt and pepper as desired.
Transfer the soup to bowls, provide cream or sour cream for topping, and serve hot! Enjoy!