-
1
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.
-
2
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.
-
3
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.
-
4
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.
-
5
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.
-
6
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.
-
7
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.
-
8
Serve in individual bowls topped with the reserved asparagus spears, goat cheese, bacon, pine nuts, or any other toppings you like!
-
9
This soup can be made up to 3 days in advance and reheated on the stovetop - just store the toppings separately!
