I am refusing to let go of asparagus season, or what the German’s call “Spargel Zeit.” I’ve been stockpiling. I carefully peeled all my spargel, cut the ends off, and then froze them until I had enough to create a farewell soup to the season. This was exceptionally good using almond milk instead of coconut milk. It allowed the asparagus to come through without the bold flavor of coconut milk. I had hoped to save a couple of servings in the freezer but it was gone that evening along with 1/2 a loaf of Century Bread smeared with fresh dairy butter! I was so excited and the soup was so good that I forgot to take a picture of the end result! REALLY…sorry folks. Next season, I promise. Or. you cook it and send it to me 🙂
CREAMY ASPARAGUS SOUP
- 1-quart almond milk
- 2 cups chicken broth
- 1 1/2 tsp Himalayan salt
- 1/2 tsp white pepper
- 2 tsp fresh chopped parsley dry work as well
- 1/2 white onion chopped
- 1 clove garlic chopped
- 1 Tbsp salted herbs (see endnote)
- 4 cups asparagus ends make sure they are peeled!
- 3 small potatoes peeled
- Step 1 Place the almond milk, chicken broth, and all the spices/herbs in a large cooking pot on low while you prepare the potatoes and asparagus ends. The Salted Herbs are amazing. I got the recipe from Sonia’s site “The Healthy Foodie”. It makes a huge batch and keeps for months. It is great for seasoning soups or adding to marinades.
- Step 2 Add the peeled potatoes and asparagus to the warm almond milk and chicken broth. Give it a stir and cover and cook for 45 minutes on low.
- Step 3 After 45 minutes the potatoes and asparagus should be soft. Use your immersion blender and puree until smooth. Taste and add more salt, seasonings or herbs to your liking.
- Step 4 Simmer for another 15 minutes while you set the table! Enjoy.
- Step 5 The Salted Herbs are amazing. I got the recipe from Sonia’s site The Healthy Foodie. It makes a huge batch and keeps for months. It’s great for seasoning soups or adding to marinades. Sonia is from Canada and apparently she said this is a “must-have” in the Canadian kitchen. It is a combination of parsley, onions, garlic, carrots, celery and more covered in rock salt. It keeps for months in the fridge. If you don’t have this made in advance just add a selection of finely diced herbs of your choice. But her site is worth checking out, for sure.