How To Make Granny’s Asparagus Soup - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. extra-virgin olive oil
• 4 cloves garlic, minced
• 1 cup 2-inch dice yellow onions (can leave skin on)
• 1 cup 2-inch dice celery
• 1 cup 2-inch dice peeled carrots
• 1 cup 2-inch dice green onions, white and green parts
• 1 cup 2-inch dice cremini mushrooms
• 12 asparagus spear bottoms, stalks and tips reserved for the soup
• 2 tsp. kosher salt
• ½ cup chopped flat-leaf parsley
• ¼ cup fresh thyme leaves
• 2 bay leaves
• ½ cup dry white wine
• 2 qts. water
• 2 Tbs. salted butter
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 cup chopped peeled carrots
• 1/2 cup 1-inch diced peeled Yukon Gold potatoes
• 4 cups vegetable stock
• 2 cups chopped asparagus spears
• 12 asparagus tips
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp. kosher salt
• Freshly cracked black pepper to taste
• 1 cup heavy cream