Dairy-Free Cream of Asparagus Soup
 
Prep time
Cook time
Total time
 
Growing up in the Midwest, Asparagus officinalis was a spring vegetable, a flowering perennial. However, asparagus is available pretty much year round. This soup can be served warm or chilled, depending upon the seasonal temperature. Look for green fresh, crunchy small stalks as they have more flavor and are less woody.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 tablespoon oil
  • 1 small onion, diced
  • 2 teaspoon minced garlic
  • 1 tablespoon all-purpose flour or wheat flour (can sub gluten-free all-purpose flour)
  • 3 cups low-sodium vegetable stock
  • 1¾ pounds asparagus, chopped into 1-inch pieces, woody ends removed
  • Zest of 1 lemon
  • ½ teaspoon kosher salt, or to taste
  • ½ to 1 cup unsweetened plain dairy-free creamer
  • Fresh ground black pepper, to taste (optional)
Instructions
  1. Heat the oil in a soup pot over medium heat. Add the onions and garlic and sauté until translucent, about 3 minutes.
  2. Add the flour. Whisk and cook for 1 to 2 minutes, or until just golden.
  3. Gradually whisk in the stock.
  4. Stir the remaining asparagus into your pot, along with the lemon zest, and salt.
  5. Bring the soup to a low boil, and simmer until the asparagus is fork tender, about 10 minutes.
  6. Remove the soup from the heat and let it cool for at least 10 minutes.
  7. Working in small batches, puree the ingredients in a blender until smooth. Return the soup to your pot.
  8. Whisk in the dairy-free creamer, until your desired consistency is reached.
  9. Refrigerate if serving chilled, or reheat if serving warm.
  10. Season with black pepper, as desired.
  11. Store leftover cooled soup in an airtight container in your refrigerator for up to 3 days.
Notes
Garnish Options:
Asparagus - Use 2 pounds of asparagus spears. Reserve 16 asparagus tips for garnish once the asparagus is chopped. While the soup cooks, parboil the reserved asparagus tips for 1 minute, and then immediately plunge them into an ice bath to maintain color. Top each bowl with 4 asparagus tips.
Dairy-Free Sour Cream - Dr. Collins prefers homemade dairy-free sour cream for optimal taste and nutrition, like Tofu Sour Cream or Cashew Sour Cream. Dollop a generous spoonful on each bowl, and optionally swirl it with a spoon.
Fresh Herbs: Top each serving with a sprinkling of fresh chopped chives, thyme, or basil.
Nutrition Information
Serving size: ¼ recipe Calories: 104 Fat: 5.5g Saturated fat: 2.2g Carbohydrates: 11.6g Sugar: 5.2g Sodium: 321mg Fiber: 3.8g Protein: 4g
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=189345