I had a lot of leftover grilled asparagus that we brought home from a restaurant, so I decided to make this soup. – John Hornick
Serves 6
Preparation time: about 30 minutes
Ingredients:
About 1 lb. grilled asparagus (we brought this home from a restaurant in a Doggy Bag), cut into ½” pieces
½-2/3 cup onion, chopped
1/4 to 1/3 cup celery, chopped (I mistakenly call it parsley in the video)
About 1 Tb. garlic, minced
About ¼ cup white wine or dry vermouth
2-3 Tb. olive oil
2-3 cups chicken stock
Sprig thyme, tied with string
Kosher salt
Ground white pepper