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).
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. If you use a blender you can use a colander or sieve to remove it. **See notes below.
Once soup is creamed, add coconut and salt and pepper to taste. Serve hot or cold.
To avoid having to strain the soup, just use a vegetable peeler to peel the outside of the larger ends of the asparagus.Store leftover in refrigerator for 3-4 days.Soup freezes well for about 6 months. Thaw completely in refrigerator. Reheat in microwave or in a small pot on stove top.