This Spring Asparagus Soup was an official entry in the So Delicious Dairy Free Recipe Contest!
Recipe By: Richard E. Collins, MD – The Cooking Cardiologist©
Spring 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, early or late spring into summer. Look for green fresh, crunchy small stalks as they have more flavor and are less woody.
Author: Richard E. Collins, MD
Serves: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 teaspoon garlic
- 1 tablespoon flour (gluten-free may be substituted)
- 3 cups low-sodium vegetable stock
- 2 pounds asparagus, rinsed, woody stem removed, 1-inch chopped, reserve 10 stalk tips for garnish
- Zest of 1 lemon
- ½ teaspoon kosher salt
- ½ to 1 cup dairy-free / vegan creamer
- Fresh chives and dairy-free sour cream, for garnish (optional)
Instructions
- In a soup pot, add the oil, onions and garlic. Sauté until translucent.
- Add the flour. Create a paste and then whisk in the stock.
- Add the asparagus, lemon and salt (optional).
- Simmer until the asparagus is fork tender. Remove from heat. Cool.
- Working in small batches, puree the ingredients in a high speed blender. Transfer to a medium sized bowl.
- Add the creamer. Adjust amount of creamer to consistency of choice.
- Refrigerate if serving chilled or reheat if serving warm.
- Parboil the asparagus tips for 1 minute and plunge into an ice bath to maintain color.
- Garnish with chives, a dollop of dairy-free sour cream, if desired, and two asparagus tips.
Nutrition Information
Serving size: 1 cup
