By Kristin Andolaro, MS, RDN, LDN, CHES ® , FAND
Easter is a day to spend time with those you love and enjoy a nutritious meal together. For my family, Easter is different than the rest of the holidays, because it’s celebrated at our home. It’s the one time of year the entire family gathers in one place to celebrate. The kids love being home for Easter brunch, playing with their cousins, and enjoying their chocolate treats.
The word “Easter” comes from Eostrae, who was the goddess of spring. With spring in the air, Easter is a great opportunity to bring an abundance of fresh, seasonal produce to the family table. Many people look forward to the traditional recipes, only made once a year, on this day. It’s easy to elevate the meal by adding fresh vegetables. A kid-friendly way is to make a delicious soup.
For many families, including mine, a big juicy ham is the highlight of the Easter meal. Other favorites are macaroni and cheese, quiche, and homemade dessert. However, incorporating fresh vegetables into the meal is just as crucial, if not more so than the main dishes! Vegetables that are made tasty add balance to the rich protein that takes center stage, savory side dishes, and inevitable sweets. One of our Easter favorites is asparagus soup.
The following recipe comes straight from my kitchen! It is easy to make, vegetarian friendly, and will add just the right touch to your Easter meal. Asparagus is high in vitamins A, C, E and K. It’s also loaded with antioxidants and high in fiber. This asparagus soup is a great example of only needing a few fresh ingredients when working with high quality food. This is my kids favorite way to enjoy asparagus! I hope you enjoy it too!
Easter Asparagus Soup
(Serves 4-6 as an appetizer)
Ingredients
- 2 Tbsp olive oil
- 1 celery stick – diced
- 1 medium onion – diced
- 2 cloves garlic – finely minced
- 6 cups vegetable stock
- 1 bay leaf
- 1 bunch asparagus – about 1 pound, cut to 1” with tough ends removed
- 1 large potato – diced into 1/2” cubes (Yukon gold recommended)
- Salt and pepper – to taste
Optional for serving- add a dollop of sour cream, crème fraiche or mascarpone and fresh herbs, croutons, or oyster crackers
Directions
In a medium sauce pot over medium heat, gently warm the olive oil. Add the carrot, celery and onion and cook until softened. Add the minced garlic and cook for an additional 2-3 minutes. Add the vegetable stock and bay leaf and bring to a simmer. Once simmering, add the asparagus and potato and cook for 20-25 minutes until both are soft. Remove the bay leaf and season generously with salt and pepper. (See Chef’s Notes below for additional seasoning and serving suggestions and tips.) Using an immersion blender, blend the soup to your desired consistency.
Chef’s Notes
- Spices for asparagus: Asparagus will take well to many flavors and flavor combinations; you can change how you season it each time! You can experiment with seasonings like cumin, paprika, or a pinch of red pepper flakes for a little spice.
- When serving, add sour cream, crème fraiche or mascarpone to elevate the dish (or omit for a vegan version). Top with parsley, chives, tarragon, or your favorite micro greens. Add croutons, oyster crackers or pomegranate seeds for crunch.
- Select the best asparagus you can find; the best time to purchase asparagus is March – June. Look for long stems that are bright green in color and firm to touch.
- Use store bought vegetable stock or easily make your own using Better Than Bouillon.
- Use leftovers to make this soup the day after Easter.
References
https://www.foodnetwork.com/healthyeats/in-season/2010/04/in-season-asparagus
https://www.carlosesandova.com/what-is-the-meaning-of-easter/
