This recipe is inspired by Edge of the Woods’ matriarch and cook extraordinaire,
Frances Dodge, who, like most great, creative cooks has a myriad of recipes in
her head and can eyeball things to see if it needs more of this or less of that. Her
family loves her springtime asparagus and celery soup, and this is one of her
versions.
Ingredients:
1 bunch of asparagus, trimmed and chopped
5 stalks of celery, chopped
1 onion or scallions chopped (scallions usually have a bulb with green stems; use the
top green part only) – onions/scallions are optional if not part of your diet.
4 cups vegetable broth
1 cup milk (you can use whole milk or oat milk)
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
Salt and pepper to taste
Olive oil for sautéing onions

Instructions:

Heat a tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and celery to the pot. Sauté until they start to soften, about 5
minutes.
Add the chopped asparagus to the pot and sauté for another 2-3 minutes.
Pour in the vegetable broth, ensuring that the vegetables are submerged. Bring the
mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until
the vegetables are tender.
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly.
Using an immersion blender or a regular blender, blend the soup until smooth. If using a
regular blender, be sure to blend in batches and be cautious of the hot liquid.
Return the blended soup to the pot and place it back on the stove over low heat.
* Stir in the milk and dried thyme. Let the soup simmer for another 5-10 minutes to
allow the flavors to meld together.
Season the soup with salt and pepper to taste. Adjust the seasoning according to your
preference.
Once seasoned to your liking, serve the soup hot, garnished with croutons and a sprig
of fresh thyme if desired.
* Fran said that if you want a thicker soup, you can make a paste of 1 TBSP of
cornstarch and 1 TBSP of the broth and add to the soup. Stir over medium heat
until thickened and bubbly.