This easy Asparagus soup recipe is delicious and healthy. No cream is needed to make this soup extra creamy. I'll show you a trick to get your soup super smooth! Turning asparagus into soup is one of my new favourite things to do, plus, it’s quick to make.
CREAMY ASPARAGUS SOUP
Recipe by Mark Calaminici | Food Loves Company
3 tbsp extra virgin olive oil
¼ cup butter
1 medium-large sweet onion, finely chopped
3 garlic cloves, finely chopped
Freshly cracked pepper
2 medium sized Yukon gold potatoes, peeled and cut into small chunks
2 bunches asparagus, trimmed and chopped
4-5 cups chicken stock
Juice of half a lemon
Cayenne pepper, to taste
1. In a large pot or Dutch oven over medium heat, add extra virgin olive oil and butter. Add garlic, white onion and season with salt and freshly cracked pepper. Sauté for about 10 minutes until the onions are soft, stirring often. Add potatoes and sauté for about 5 minutes. Add asparagus and chicken stock. Simmer until potatoes and asparagus are soft, about 15-20 minutes.
2. Add soup to a blender or food processor to make a smooth purée. You may use an immersion blender right in the pot if you have one handy. Once pureed, pour the soup through a fine mesh strainer into another bowl. With your spoon or ladle push the soup through the strainer and you will be left with fibrous asparagus. This step is optional but it will create a cleaner and smoother tasting soup. Add soup back to pot and add lemon juice and cayenne pepper. Simmer and stir periodically for 5-10 minutes. Garnish with a drizzle of extra virgin olive oil, freshly cracked pepper, tips of roasted asparagus or grilled sourdough bread. Enjoy.
Until next time, ciao!