Sautéed onions, garlic and asparagus are pureed in vegetable broth and then mixed with coconut milk to make this thick and creamy asparagus soup.
Cream of Asparagus Soup
Ingredients Makes: 4 servings
3 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 leeks, thinly sliced and chopped -or- 1 white onion, thinly sliced and chopped
3 garlic cloves, minced
1 1/2 cups asparagus, chopped approx. 10 spears
4 cups vegetable broth * Try our Vegetable Herb Broth recipe!
1 cup coconut milk -or- 1 small can of coconut milk
2 Tbsp brown rice flour -or- all-purpose flour
sea salt and pepper to taste
1/4 cup parsley sprigs (garnish)
Cut off the tips from the asparagus spears 1 1/2 inches from the top and reserve for garnish. Cut the stalks and all remaining asparagus into 1/2-inch pieces and set aside in a bowl. Chop the leeks or the onion and mince the garlic, and also set aside in a bowl.
In a stockpot over moderately low heat, cook the leeks or onion in 1 tablespoon of butter and 1 tablespoon of olive oil, stirring occasionally to prevent burning until softened and transparent. Then add the asparagus pieces and a sprinkle of sea salt and pepper. Cook for another 5 minutes or until asparagus begins to soften, stirring occasionally to prevent burning. Add 2 cups only of the broth to the asparagus mixture, cover and reduce heat to a low simmer. Cook asparagus until very tender, about 15 to 20 minutes.
In a separate medium saucepan heat the other 2 cups of vegetable broth. Cook the reserved asparagus tips in the broth just until tender, about 3 to 4 minutes, then remove the tips with a slotted spoon and set aside in a small bowl; cover to keep warm. Remove this broth from its heat source and set aside.
Returning to the stockpot, check to see if the asparagus is tender. When the asparagus is softened turn off the heat and place on cool element to allow soup ingredients to cool a little; for about 15 to 20 minutes.
When soup ingredients have cooled some, purée the soup in batches in a blender until smooth. Add a little additional broth from the saucepan only if needed when pureeing soup; then transfer the pureed soup into a stockpot or large sauce-pot.
In a saucepan on medium-low heat, melt 2 tablespoons of butter and then add the 2 tablespoons of brown rice flour and mix. Slowly add 1/4 cup of the broth from the sauce-pot and combine with the butter/flour mixture until smooth. Repeat this process until all the reserved broth has been mixed in, then stir this thickened broth into the pureed asparagus soup.
Heat the soup back up over medium-low heat for about 10 minutes or until begins to bubble, then stir in the coconut milk. Season with sea salt and black pepper to taste.
Garnish with asparagus tips and a few parsley sprigs.
Recipe shared by: J. Marshall
*Try our Vegetable Herb Broth recipe!
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