Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Creamy Asparagus Soup

Creamy Asparagus Soup

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 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

July 14, 2016
: 6
: 15 min
: 1 hr

By:

Ingredients
  • 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 end note)
  • 4 cups asparagus ends make sure they are peeled!
  • 3 small potatoes peeled
Directions
  • 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.


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