Cream of Asparagus Soup (Print Version)
# Ingredients:
→ Base
01 -
1 sweet onion, finely diced
02 -
4 Tbsp olive oil, divided
03 -
2 garlic cloves, minced
04 -
1 ½ tsp salt, plus more to taste
05 -
¼ tsp black pepper
→ Main
06 -
2 lbs asparagus spears, ends trimmed and cut into 2-inch pieces
07 -
1 tsp fresh rosemary, finely chopped
08 -
1 tsp fresh thyme, finely chopped
09 -
3 ½ cups vegetable broth
10 -
1 can (15-oz) full-fat coconut milk
11 -
1 ½ Tbsp lemon juice
→ Garnish
12 -
Fresh parsley, finely chopped
13 -
Croutons or toast for serving (optional)
# Instructions:
01 -
In a Dutch oven or large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook, stirring occasionally, for 3-5 minutes until translucent. Add minced garlic, salt, and pepper, and cook for 1-2 more minutes.
02 -
Add remaining olive oil and asparagus pieces. Continue cooking over medium heat for 5 minutes until asparagus begins to soften.
03 -
Reduce heat to medium-low and add fresh herbs, vegetable broth, and coconut milk. Cover and let simmer for 7-10 minutes, or until asparagus is tender when pierced with a fork.
04 -
Turn off heat and add lemon juice. Using an immersion blender, purée the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until smooth.
05 -
Serve hot with croutons or toast and a sprinkle of finely chopped parsley. Alternatively, refrigerate for 3-4 hours and serve chilled.
# Notes:
01 -
Make the soup ahead of time and simply reheat or enjoy chilled.
02 -
If you don't have an immersion blender, add soup in batches to a food processor or high-speed blender.
03 -
Store in an airtight container in the refrigerator for up to 3-5 days.
04 -
For freezing, allow soup to chill completely in the refrigerator, then store in a freezer-safe container for up to 3 months.
05 -
To serve chilled, refrigerate the finished soup for at least 4 hours before serving.