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
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Servings Prep Time
6 cups 15 minutes
Cook Time
1 hour
Servings Prep Time
6 cups 15 minutes
Cook Time
1 hour
Creamy Asparagus Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 cups 15 minutes
Cook Time
1 hour
Servings Prep Time
6 cups 15 minutes
Cook Time
1 hour
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
Servings: cups
Units:
Instructions
  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.
  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.
  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.
  4. Simmer for another 15 minutes while you set the table! Enjoy.
Recipe Notes

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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