Best Creamless Asparagus Soup Recipes

CREAMLESS ASPARAGUS SOUP

Creamless Asparagus Soup image

Spring means fresh asparagus, and what better way to celebrate than with this flavorful, pretty soup? It's creamy without any cream, and incorporates lots of veggies. Using margarine will keep it completely dairy free. It's best fresh, so I normally cut the recipe in half. From The Daily Soup cookbook.

Provided by Linorama

Categories Vegetable

Time 50m

Yield 10 cups

Number Of Ingredients 14

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped
2 celery ribs, chopped
2 carrots, peeled & chopped
3 teaspoons kosher salt
2 teaspoons dried thyme leaves
2 bay leaves
2 teaspoons mustard seeds
1/4 teaspoon white pepper
6 cups vegetable stock, homemade or canned
1 medium potato, peeled & grated
2 lbs fresh asparagus, stems peeled & sliced into 1/2 inch thick rounds,tips set aside
1 teaspoon minced fresh garlic
2 tablespoons chopped fresh dill

Steps:

In soup pot, melt butter or margarine over medium heat; add onion, celery& carrots and cook until tender (4-5 minutes.) Add salt, thyme, bay leaves, mustard seeds and pepper, stirring to coat the veggies.
Add stock, potato, and sliced asparagus; bring to a boil.
Reduce heat& partially cover, then simmer for 30 minutes.
Remove the bay leaves, puree half the soup in a blender or processor, and return to the pot- or use a stick blender right in the pot.
Add the reserved asparagus tips and simmer 4-5 minutes.
Remove from heat and stir in the garlic.
Garnish each serving with the chopped fresh dill.

CREAMLESS CREAM OF ASPARAGUS SOUP

Creamless Cream of Asparagus Soup image

Creamless Cream of Asparagus Soup: Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup | aheadofthyme.com

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2 tbsp. butter (or olive oil if making this vegan/dairy-free/paleo)
1 onion, chopped
1 stalk of celery, chopped
1 clove of garlic, minced
1 russet potato, chopped
3 cups asparagus, chopped into 1 inch pieces, woody ends removed
5 cups of chicken stock (or vegetable stock if making this vegetarian)
1/4 tsp. ground black pepper (or to taste)
1 tsp. freshly squeezed lemon juice
1 cup asparagus tips only (optional for garnish)

Steps:

In a large pot, melt the butter over medium-high heat. Saute the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and mix well.
Add the chicken (or vegetable) stock. Bring to a simmer.
Turn the heat down to low and continue to simmer for about 15 minutes, until the vegetables have become soft.
Puree the soup in batches using your blender and pour it back to the pot.
Add the lemon juice and black pepper and stir to mix. On low, continue to cook for a couple of minutes, stirring occasionally.
Serve hot with crackers and asparagus tips on top.
Cook the tips in boiling salted water for about 4 minutes they are slightly tender. Drain and serve on top of your bowl of soup.

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