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Creamy Asparagus Soup
Prep Time
10 min
Prep Notes
The BEST asparagus soup recipe without cream! This creamy spring soup recipe tastes decadent, but uses creamy Yukon potatoes to thicken it up. This soup is a snap to put together with only 6 main ingredients. Treat your family to a delicious meal in minutes.
Cooking Time
20 - 30 minutes
Yields
4 moderate servings
Ingredients
- 1 tablespoon grapeseed or avocado oil
- 1 cup finely chopped leeks white and light green parts; or swap small yellow onion or large shallot
- 2 medium Yukon gold potatoes washed and cut into 1/2-inch dice (about 10 ounces)
- 2 cloves garlic minced
- 3 cups vegetable broth or chicken bone broth
- 2 pounds asparagus woody ends trimmed and cut into 1-inch pieces
- 1 teaspoon Real salt
- 1/4 teaspoon black pepper
- 1 teaspoon Apple Cider vinegar (Braggs brand)
Directions
- Heat oil in a Dutch oven or similar medium/large pot over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the broth, asparagus, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
- With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
- Stir in the vinegar, then season to taste with additional salt and pepper.
- Serve hot, topped with a sprinkle of fresh chives, and a bit of grated parmesan cheese (optional)
Notes
- SERVING OPTIONS: This soup can be served with a slice of garlicky bread and a light spinach salad or try my Avocado Grapefruit salad to keep flavors bright and spring-like.
- TO STORE: Store leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stovetop or in the microwave on med heat, until heated through.
- TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Credit
Well Planted - by Erin (with modifications)
https://www.wellplated.com/cream-of-asparagus-soup/#wprm-recipe-container-32994