CREAMY (NO CREAM) ASPARAGUS SOUP
Adding potatoes while cooking gives this asparagus soup a creamy texture once pureed.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 to 6 bowls
- Category: Soups
- Method: Puree
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
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1 teaspoon extra virgin olive oil
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1 teaspoon butter (if you want to make this vegan use more olive oil instead of the butter)
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1 yellow onion, chopped
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3 stalks celery, chopped
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1 clove garlic, chopped
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4 cups vegetable (or chicken) broth
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2 medium potatoes, peeled and chopped
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1 bunch asparagus, washed and chopped in 2-inch pieces (save a few tips for garnish)
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1 small head of romaine lettuce
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Salt and pepper – to taste
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Chive flowers or other edible flowers (optional) for garnish
Instructions
- Heat a soup pot over medium heat and add the oil and butter followed by the onion and celery and cook until the onion is translucent.
- Stir in the garlic and leave for about one minute the add the broth and potatoes. Cover with a lid and cook until the potatoes are tender – about 15 minutes.
- Add the asparagus, cover and steam for about 5 minutes before adding the romaine lettuce (this is the secret ingredient that keeps your soup a bright green!) and steaming for 2 more minutes.
- Transfer the contents of the soup pot to a Vita-Mix or other high power blender and puree until smooth.
- Return to the soup pot, add the salt and pepper to taste and reheat.
- Enjoy garnished with a few of the asparagus tips you saved and some chive blossoms or other edible flowers (if available).
Notes
This soup freezes beautifully.
Equipment: Soup Pot, knife, cutting board, Vita-Mix or other powerful blender
Keywords: pureed soups