Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
      • Full Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Dairy-Free Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Dairy-Free Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»French Farmhouse Asparagus Bisque

    French Farmhouse Asparagus Bisque

    3
    By Alisa Fleming on November 12, 2012 Dairy-Free Recipes, Soup

    When I was alerted to the new cookbook Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero, I also received a luxurious asparagus bisque recipe to share with you as a sample. But just one – there are 299 ethnically-inspired dishes remaining in that tomb!

    French Farmhouse Asparagus Bisque Recipe - a creamy, nourishing dairy-free and vegan soup recipe by Terry Hope Romero

    Here is what Terry has to say about this enticing soup:

    Regardless if you’re in the city or the country, enjoy this creamy and earthy asparagus bisque with those essentially French elements of leeks, potato and asparagus, and a touch of fresh chives. Gently mash the potatoes for a rustic potage, or puree it to silky-smooth refinement, and then use the sautéed asparagus tips for an elegant garnish.

    Asparagus can be found year round, but it reaches its peak availability in stores during the spring months (when it’s technically in season) and during the fall to winter months, when holiday traditions increase the demand.

    That said, this asparagus bisque would make an amazing addition to your table any day, and is a creamy option for entertaining your dairy-free, vegan, and/or gluten-free guests.

    Special Diet Notes: French Farmhouse Asparagus Bisque

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

    For a paleo asparagus bisque, use light coconut milk in place of the creamer, homemade broth, and if wine is out for you, then inrease the broth.

    French Farmhouse Asparagus Bisque
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    From the book Vegan Eats World by Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. Photograph by Isa Chandra Moskowitz.
    Author: Terry Hope Romero
    Serves: 4 to 6 servings
    Ingredients
    • 1 pound asparagus*
    • 1 large leek (about 1 pound)
    • 1 tablespoon plus 1 teaspoon olive oil
    • ½ cup dry white wine
    • 4 cups vegetable broth
    • 1 pound white baking potato, peeled and diced into ½-inch-thick pieces
    • 6 sprigs fresh thyme or ½ teaspoon dried thyme
    • ½ teaspoon salt, or to taste
    • ¼ cup plain soy or coconut-based creamer
    • 2 tablespoons finely chopped fresh chives, plus 1 more tablespoon for garnish
    Instructions
    1. Wash the asparagus and trim away the bottom ½ inch from the stalks. Slice off and set aside the tips, and dice the stalks into ½-inch pieces. Trim the roots from the leek, then trim away the top 4 inches away from the green leaves at the other end. Slice the leek in half and run under cold water, gently pushing apart the leaves to rinse away any grit. When leek is clean, slice it into slices ¼ inch thick.
    2. In a 3-quart soup pot heat 1 tablespoon of the oil over medium heat and sauté the leek for 3 minutes or until it begins to soften. Add the chopped asparagus stalks and sauté for 4 minutes, stir in the wine and simmer for 2 minutes. Stir in the vegetable broth, potatoes, and thyme. Increase heat to high, bring to an active simmer for 1 minute, then reduce heat to medium-low. Cover and simmer for 22 to 24 minutes until the potatoes are very tender and mash easily when pressed with a fork.
    3. While the soup is cooking, over medium heat in a small skillet sauté the asparagus tips with the remaining 1 teaspoon of olive oil for 1 to 1-1/2 minutes or until the tips are bright green and crisp tender. Transfer tips to a dish and sprinkle with a pinch of sea salt.
    4. Turn off heat and remove the thyme sprigs if using. Add the soy or coconut-based creamer. Use a potato masher and mash the soup to a chunky puree, or insert an immersion blender into the soup and puree into the smoothest soup possible; take your time to ensure the soup gets very smooth. Stir in the chopped chives and salt, then taste the soup and season with more salt to taste if necessary.
    5. To serve, ladle soup into wide serving bowls, and garnish each serving with a few sautéed asparagus tips and a pinch of chopped chives.
    Notes
    The white stem ends of older asparagus can be filled with tough fibers. Out of season asparagus thicker than ½ inch should be trimmed by at least 1 inch from the bottom stem.
    3.2.2700
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Marzetti Simply Plant Based Dips Reviews and Info - dairy-free, soy-free, vegan, made with oat milk - ranch and buffalo

    Marzetti Simply Plant Based Dips arrive in Ranch and Buffalo

    Marzetti Simply Plant Based Dressings Reviews and Info - dairy-free, gluten-free, soy-free, vegan, made with oat milk

    Marzetti Simply Plant Based Dressings are the First Made with Oat Milk

    Klimon Dairy-Free Ice Cream Reviews and Info - almond-based, gluten-free, soy-free, vegan

    Klimon Dairy-Free Ice Cream Churns Almond Milk into Decadent Pints

    3 Comments

    1. Jen on June 1, 2015 8:25 am

      This is just the recipe that I’ve been looking for! I gather recipes for a local CSA and I’m planning on sharing a link to this in this weeks newsletter!

      Reply
      • Alisa Fleming on June 1, 2015 9:29 am

        Fabulous! Thanks Jen – I appreciate the share 🙂

        Reply
    2. Pingback: Hosting a Food Allergy-Friendly Thanksgiving (Tips, Tricks and Recipes) | daily digest

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free Recipes, Reviews and News to Your Inbox!

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living Fames Dairy Free Chocolate
    Dairy-Free Mint Chip Ice Cream Pie Recipe - everyone's favorite frozen Grasshopper Pie made Vegan and Allergy-Friendly! Gluten-free and Keto options.

    Vegan Mint Chip Ice Cream Pie to Make Everyone Shout O’MY!

    The Best Chewy No Bake Granola Bars Recipe - naturally dairy-free, gluten-free, and vegan with nut-free option

    The Best Chewy No Bake Granola Bars

    Dairy-Free White Chocolate Cookies Recipe - better than Tollhouse! Deliciously soft, tender, and slightly chewy.

    White Chocolate Macadamia Cookies made Deliciously Dairy Free

    Enjoy Life Foods Eat dairy free book
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.