This soup needs no introduction (...except to tell you that it was adapted from a Martha Stewart recipe).
2 Tbs extra-virgin olive oil
2 pounds spring onions (and I'm thinking Martha meant to add 'just the bulbs', since her soup doesn't have the slightest hint of green in it...)
5 sprigs asparagus, ends trimmed and cut into 1 inch pieces
2 tsp sea salt
1 1/4 cups vegetable broth
2 cups water
chopped fresh dill
Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until translucent but not brown, about 15 minutes. Add asparagus, salt, broth and water. Bring to a simmer and cook for 15 minutes. Remove from heat. Using an immersion blender, carefully puree until smooth, 1 or 2 minutes. Ladle into bowls and top with dill.
The dill really adds a nice, fresh flavor to the soup and it complements the deep onion flavor so well. Try not to leave it out if you can help it!
Next on the list: Curried Lentil Soup ~ Coming Soon!