As June graces us with its warm embrace, it brings forth an array of fresh produce, including the versatile and vibrant asparagus. If you find yourself yearning for asparagus recipes to tantalize your taste buds, look no further than this creamy and satisfying Asparagus Soup–with absolutely zero cream! With its velvety texture and a burst of verdant flavours, this recipe encapsulates the essence of June’s bounty, making it the perfect choice for those seeking an unforgettable culinary experience.
The potatoes give this soup a creamy texture once it’s puréed and it freezes well, so don’t worry if you have leftovers!
1 teaspoon extra virgin olive oil
1 teaspoon butter (or olive oil for a vegan soup)
1 yellow onion, finely chopped
3 stalks celery, chopped
1 clove garlic, chopped
4 cups chicken or vegetable broth
2 medium-sized yellow-fleshed potatoes, peeled and chopped
1 bunch asparagus, cleaned and chopped in 2-inch pieces (save a few of the tips for a garnish)
1 small head romaine lettuce
Salt and pepper
Chive or other edible flowers, for garnish (optional)
- Heat the stockpot over medium heat. Add the oil and butter, followed by the onion and celery, and cook until the onion is translucent, about 10 minutes.
- Stir in the garlic and cook just until fragrant, about 1 minute. Then add the broth and potatoes. Cover with a lid, raise the heat to medium-high, and simmer briskly until the potatoes are tender, about 15 minutes.
- Add the asparagus, and cover, reduce the heat to medium again, and cook until fork-tender, about 5 minutes. Add the romaine lettuce (this is the secret ingredient that keeps your soup bright green) and cook for 2 more minutes or until heated through.
- Transfer the contents of the soup pot to a Vitamix and purée until smooth. Depending on the size of your blender, you may have to do this in batches.
- Return the soup to the pot, add salt and pepper to taste, and reheat.
- Garnish with a few of the asparagus tips you saved and some chive blossoms or other edible flowers, if desired.
- Enjoy hot as is or drizzle with a bit of cream if you like a thinner consistency.
Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.