This Asparagus Soup Recipe is so very easy! It’s a great way to use the hard ends that you break off of the asparagus and discard! It’s also Vegan, Gluten Free, Dairy free, and paleo (check the brand you buy. It should only have coconut and water).
So like I said on Tuesday, it dawned on me, that I do not have many Springtime dishes on BCC. “Why?”, you ask. Well there really are lots of good reasons for that. If I took a photo of my flower beds, you would not know there is anything but dandelions in them. Lightbulb over my head… “That’s it”! I’ll just have 3 beds showcasing all of my lovely dandelions!! I also have to plant my garden. Tomorrow, for sure. My wonderful neighbor came over with his tractor and plowed and disced so I am ready to go!
On to the Asparagus Soup Recipe
Moving right along, what could be more indicative of Spring than Asparagus?? Not much. I love watching the little sprouts come out of the soil and just can hardly wait to cut them off! We eat asparagus all year long, though. It is by far one of our favorite veges. For this reason, I have lots of the hard ends that I cut off of the larger ones, bought from the grocery store! I pop them in a bag and freeze them until I am ready to make soup. Here are those ends, added to a saucepan with water, which are going to make me a lovely stock!!
Then I just get one more bunch and I am ready to make a big batch of soup! Cut the ends off of the new bunch and add to the rest of your hard ends. Look at how gorgeous and small these little babies are! I love Spring!
Cut the middle of the asparagus stalk into 2 inch long pieces, cut the small tips off, about 2 inches long, also.
I strain the large ends out of the stock after simmering about 10 minutes.
Blanch the tips for just a minute or two, then remove to an ice bath to cool.
Dice onion and mince garlic. Saute in olive oil until soft.
Add stock and middle sections of the asparagus to the onions and garlic. Cook about 10 minutes until asparagus is soft.
I have literally read 100 or more asparagus soup recipes and not one of them mentions the stringy texture of this soup. I have tried several different methods to deal with this stringiness. Straining it through a fine mesh strainer, using the blender to puree the soup, just leaving it like it is, and this method, where I discard everything that gets stuck in the immersion blender. I like discarding the strings that get attached to the immersion blender the best. I feel like you waste a lot of material, if you strain the soup. Not even the blender can render the soup a consistancy that I like. Just leaving it like it is, is distracting. You end up half chewing a cream soup. It’s kind of weird. If anyone has a better method, or suggestions, leave me a comment!
Once the soup is pureed, add coconut milk and pepper. Adjust salt to taste.
Garnish the soup with the small ends of asparagus that you blanched. Mine sunk in the picture, but oh well. They still taste good!
Do you like vege soups? This Curried Carrot Soup is super yummy, as well! Thanks for joining me for the Asparagus Soup Recipe! Don’t forget to sign up for my mailing list and grab a free copy of my Mexican Recipes Made Easy!
Enjoy! And have fun cooking!
This Asparagus Soup Recipe is so very easy! It’s a great way to use the hard ends that you break off of the asparagus and discard! It’s also Vegan, Gluten Free, Dairy free, and paleo (check the brand of coconut milk you buy. It should only have coconut and water).
- 1 bunch asparagus, I also use frozen ends of asparagus, about 2 cups
- 3 cups vegetable stock
- 1/2 small onion, diced
- 2 cloves garlic,minced
- 1/2 cup coconut milk
- 1.5-2 tsp salt, to taste
- 1/2 tsp pepper, to taste
Add frozen ends of asparagus to a 4 quart stockpot. Add vegetable stock.
Cut ends off of the asparagus. Add to ends in stockpot.
Simmer at least 10 minutes, until asparagus is soft.
Cut small tips off of asparagus. Cut middle section into about 2" pieces.
Once the ends have softened, remove them and discard. Then quickly blanch the small ends for 1 to 2 minutes. Immediately remove them to an ice water bath.
Remove stock to another container. Soften the onion and garlic in a bit of olive oil, just until soft.
Add the stock back to pan and the middle portions of the asparagus. Bring to boil and then reduce heat. Simmer for about 10 minutes, until softened.
With an immersion blender or in batches in a blender, puree the soup. I remove some of the stringy pieces of asparagus that are left after blending because I don't like the texture. I you use a blender you can use a colander or sieve to remove it.
Once soup is creamed, add coconut and salt and pepper to taste. Serve hot or cold.
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