Creamy asparagus soup from Delish D'Lites sings of spring. This luscious soup is so simple, you can make it any day of the week. Asparagus spears are cooked with onion and garlic and then pureed with vegetable stock and cream. For a dairy free version, substitute the cream with cashew cream or coconut cream. The flavor will be slightly different but still delicious.
Cream of Asparagus Soup
Submitted to Foodista by Delish D'Lites
2 teaspoons olive oil
1/2 cup onion, chopped
1 garlic clove
1 pound chopped fresh asparagus, woody ends discarded
3 cups low sodium vegetable broth
1/3 cup heavy cream
salt and pepper to taste
In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent. Add the chopped garlic clove, and saute for another minute.
Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.
Add the vegetable stock into the pot, then cover and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until it’s tender.
Once the asparagus is cooked, blend the soup using an immersion blender, until it’s completely smooth. 5Finally, stir in the cream and season the soup with salt and pepper to taste.
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