Creamy Asparagus Soup

Heat a large soup pot with 3 tablespoons olive oil to medium heat. Cut the asparagus stems into thin round slices, reserving the top two inches of the asparagus spears. Set these tips aside.

Combine the asparagus rounds, potatoes, onion, garlic, celery, and a sprinkle of salt and pepper into the soup pot. Stir to combine and let cook for 2 minutes.

Meanwhile, grate the zucchini directly into the pot – you can chop it too if you don’t feel like grating it! Stir zucchini into vegetable mixture and let cook 3 minutes more until vegetables begin to soften.

Add the chicken stock and cover the pot, letting the vegetables simmer for 15-30 minutes until cooked through. Add more chicken stock if you need, it should come nearly to the top of the vegetables.

While the veggies are cooking, heat a small saute pan to medium-high heat and saute the asparagus tips with the remaining olive oil for 2-3 minutes until bright green but still crisp. Reserve them on a plate for topping the soup.

When veggies are cooked through (test the potatoes with a fork!), use a blender, food processor, or immersion blender to puree the soup, then return it to the pot and bring to a simmer.

Add the milk, half and half, or cream and stir to combine. Taste the soup and add more salt and pepper according to your taste.

Serve in individual bowls topped with the reserved asparagus spears, goat cheese, bacon, pine nuts, or any other toppings you like!

This soup can be made up to 3 days in advance and reheated on the stovetop – just store the toppings separately!