Cream of Asparagus Soup
Soups are great to make year-round. Enjoy this easy Cream of Asparagus Soup recipe shared by nutritionist Lisa Dreher.
Asparagus is an excellent source of antioxidants, rich in minerals and vitamins A, C, E and K, and is low in calories.
Prep Time: 15 minutes
- 2 tablespoons oil (Avocado oil or coconut oil)
- 1 medium onion or 1 leek
- 1 bunch of asparagus
- 1-2 teaspoons salt (preferably sea salt)
- 2 cups chicken or vegetable stock or water
- 1 cup dairy, soy or nut milk
- 1-2 cloves garlic
- 1 teaspoon dried marjoram
- Finish with fresh Italian parsley
Start with a large pot or skillet. Heat and add the oil, then the onions. Next add any dried herbs or spices.
Add the asparagus and coat well with the oil. Continue to sauté for a few minutes and then add the salt. Gently pour in the stock or water to cover the asparagus. Cover the pot and continue to cook asparagus until they are fork tender.
Once tender, puree the asparagus in a blender or food processor in small batches. Be sure to vent the blender lid to release some steam.
Add the milk, and return to the stovetop. Heat another 5 minutes and finish with fresh Italian parsley before serving.
Note: To make nut milk, blend ¼ cup dry, raw nuts (cashews work best) in a blender. When the nuts are a fine powder, add about 1 cup water to the powder and blend again for about 1 minute.