So happy that spring is here. Farmers markets are cranking back up and a whole new crop of fruits and vegetables are arriving. For this month’s Recipe Redux theme of “First Shoots of Spring” I chose asparagus. Asparagus is one vegetable that I did not start eating until after college. I don’t know if I suddenly developed a taste for it or if I finally had it prepared properly. Cooked too long, it can quickly turn to mush. But I now love asparagus. Unfortunately my husband does not. So I do not prepare it that often but when I do I usually just roast it in the oven. So simple and delicious with a tender crunch and subtle sweetness.
Inspired by the drizzly cooler weather we have been having lately, I decided soup was in order. I am currently dairy and soy free so while a creamy soup is what I had in mind, it isn’t something I can eat. By using potato and avocado in the recipe, I got the creamy texture that I wanted, not to mention a boost in flavor and nutrients!
My 3 year old told me after trying it “Mommy, this is yummy! Thank you for making it.” I still am beaming from the compliment. My husband even ate a bowl. While I did serve the soup hot, I think it would work really well as a chilled soup too.
Creamy Creamless Asparagus Soup
Yield: 4-6 servings
1 teaspoon olive oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 pounds asparagus, trimmed, cut into 1/4″ pieces, tips reserved
1 medium red potato, peeled and chopped
5 cups chicken stock (or vegetable stock)
1 avocado, pitted, flesh removed
2 tbsp lemon juice
1/2 teaspoon dried thyme (or about 1 tablespoon fresh)
Salt and pepper to taste
1/2 cup loosely packed basil leaves, chopped
- Heat olive oil in a stock pot. Add onion and garlic and cook until softened, about 5 minutes.
- Add asparagus pieces (except for the tips), potato and the chicken stock. Bring to a boil and then simmer for 10-15 minutes until the asparagus and potato are tender.
- While the soup is simmering, blanch the asparagus tips and then plunge in cold water to stop the cooking. Set aside.
- Add the avocado to the soup and puree with an immersion blender or in batches in a blender.
- Stir in the lemon juice, thyme, salt and pepper.
- Serve in bowls and garnish with the chopped basil and asparagus tips.