Put all that beautiful fresh asparagus at the farmer’s market to good use in this creamy soup! So simple to make and very versatile, you can serve this decadent tasting soup warm or chilled depending on the weather and your mood. We like it with our crisp Way Better Snacks Beyond the Sea Salt & Cracked Pepper Crackers for a meal to remember. To make a vegan version, use vegetable stock and thick and creamy coconut milk.
Creamy Asparagus Soup
2 tablespoons olive oil, coconut oil or butter
1 1/2 cups chopped large yellow onion
2 pounds fresh asparagus, trimmed of woody stem bottoms and diced
4 cups chicken of vegetable stock
1 tablespoon fresh thyme leaves
2 tablespoons minced fresh parsley
1/4 cup cream or canned coconut milk
1 tablespoon fresh lemon juice, or more to taste
Salt and pepper, to taste
Heat oil in a in a soup pot over medium heat. Add the onions to oil, cooking until translucent, about 5 minutes. Add asparagus to the onions. Season with salt and pepper to taste, cooking another 5 minutes.
Add the broth and thyme to the pot. Increase the heat to a boil, then reduce to a simmer. Cover and simmer until the asparagus are tender, about 10 minutes. When asparagus is cooked through, remove soup from heat and stir in the minced parsley.
Use an immersion blender to blend the soup until very smooth. Alternatively, use a blender by working in small batches. Do not fill more than a third the blender bowl at a time, and hold down the lid while blending.
Stir in the cream or coconut milk, mixing well, then stir in lemon juice. Season with salt and pepper to taste. Serve hot or chilled with Way Better Snacks Beyond the Sea Salt & Cracked Pepper Crackers.
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