Skip to content
Advertisements

Asparagus Soup Gluten Free Vegetarian Option

February 9, 2015
Asparagus Soup

Ready for something fresh, easy, and tasty?  Asparagus soups hits all three and is quick to make.  I’m the only one in my house that east asparagus so I wind up with leftovers and don’t really feel fancy enough to eat it with a sandwich… so here’s a cream soup that is to die for!

I love spring.  Well, who doesn’t? I love the first crops of asparagus when they’re nice and tender without woody stems.  I’ve tried growing my own but the time investment versus yield is staggering.  It takes years to even get the roots established.  Then I harvested 4 stems… not much to go on.  It was tasty though.  For that and other reasons, this recipe is perfectly fine made with frozen whole spears or fresh… it’s up to you and what you can find.  Not only am I the only one in the house that eats it, apparently I am one of only a few people in my town that eats it so it’s hard to get good asparagus from the mega mart – it’s either dry and gross or slimy and gross.  It’s rare to find a good bunch – but when I do I snatch it up.

This soup is nice and light too, don’t let the heavy cream fool you!  It can be made vegetarian by substitution vegetable broth for the chicken broth. It’s also naturally gluten free!

 

Ingredients

  • 1 bunch asparagus (1/2 pound approx.)
  • ½ sweet onion chopped
  • 3 tablespoons olive oilAsparagus and Onions in Pot
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 bay leaf
  • 4 cups chicken broth (Vegetable for vegetarian option)
  • ½ cup kale
  • 1 cup heavy whipping cream

Heat three tablespoons of olive oil in a large sauce pot. Cut asparagus into 1 inch pieces. Saute onion and asparagus until onions translucent and asparagus has darkened in color. About 7 minutes.

Asparagus Soup Simmered Down

Add salt and pepper and bay leaf to the pot with 4 cups of chicken stock. You can use vegetable stock to make this vegetarian.   Cover and simmer for 30 minutes.

Asparagus Soup with KaleAsparagus Soup with Cream

Remove the lid and fish out the bay leaf.  Add the kale and let simmer for another 5 minutes until the kale is soft and has darkened in color.

Asparagus Soup Immersion Blender

Turn off the heat and add the cream.  Allow to cool and blend batches in a conventional blender or use an immersion blender in the pot.  Blend until smooth.  Strain if you have larger pieces that just won’t relent.

Asparagus Soup Blended and Strained

Serve!  Spring in a bowl, sooooo good!

Asparagus Soup

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: