Asparagus Soup with Garlic and Rosemary

|  VEGETARIAN / USE VEGETABLE BROTH  |

for two servings

8 / MEDIUM ASPARAGUS
1 clove / GARLIC
1 stem / ROSEMARY
1 cup / VEGETABLE BROTH or CHICKEN BROTH
 

OLIVE OIL to cook
SALT and BLACK PEPPER to taste

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1. Trim and peel off the hard parts of asparagus towards the bottom. Cut off the top into 3" (7.5 cm). Cut the bottom into 1/2" (1.3 cm) segments.
2. Heat oil in pan and add finely chopped garlic and rosemary. Cook until garlic turns golden.
3. Add asparagus and coat. Season with salt and pepper.
4. Put aside top asparagus and rosemary.
5. Place broth and bottom asparagus in a blender. Puree. Taste to check texture and saltiness.
6. Heat soup in pot. Taste and add salt as necessary.
7. Put soup and top asparagus together in cup/bowl. Serve hot.

notes:

• Enjoy two different textures of asparagus.
• Sweetness of asparagus comes alive when cooked.

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adopted from Yasai no Dashidetukuru Vegetable Soup by Masaki Higuchi

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