This Creamy Asparagus Soup is a velvety, creamy soup, but it doesn’t have any cream.
The distinctive flavour of asparagus makes this veggie shine in any dish. It is the quintessential veggie of spring, and although you can buy asparagus year round, spring is the best time to eat it. Asparagus tastes best when it has been recently harvested. This is because, soon after harvest the sugars it contains begin to change to starches. And the sweet, tender flavour is what we all love about asparagus. As asparagus ages, and becomes starchy, and turns into a much blander version of itself. When you can get it, freshly harvested, local asparagus is a treat.
Facts About Asparagus
Asparagus is grown from crowns and it can take 2 -3 years for a crop to be produced from a new crown. It also has a short growing season, and is usually harvested in April here in Canada. Did you know that white asparagus is actually green asparagus that is grown without sunlight so that it doesn’t produce chlorophyll? It is a little more tender and sweet than green asparagus, and also more expensive, but worth trying.
Trimming The Spears
You will need to trim the woody ends from the asparagus spears. It’s easy to see where the woody fibres are because the green stems fade to white at the ends. To trim them, hold the spear, one end in each hand, and bend until it snaps. You can also use a knife. But keep those trimmings, because they are perfect for vegetable stocks and soups.
Asparagus Nutrition Info
It’s fantastic when something so good is also so good for you. Not only delicious, but nutritious, asparagus is chock full of nutrients. It’s loaded with Vitamins A, C, K, E, and B6, as well as minerals like folate, calcium, and iron. On top of that, asparagus is full of good for your gut soluble and insoluble fiber. Here’s a full run down on just how good for us this veggie is and the health (and other, surprising) benefits of eating lots of asparagus: 10 Reasons Why You Should Eat More Asparagus
This Creamy Asparagus Soup is thick and creamy without using any cream. I used potatoes in the soup to give it that velvety texture when it gets pureed. And I served the soup topped with Spiced Lemon Roasted Chickpeas which make a perfect crouton substitute. The lemony crunch they add complements the intense asparagus flavour in the soup.
Looking for more asparagus goodness? Try Lemon Pappardelle Asparagus Pasta.
How To Make Creamy Asparagus Soup
A creamy soup without cream, this flavourful velvety soup is gluten free and vegan.
- 2 tbsp olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 1 clove garlic minced
- 2 tsp mustard seeds
- 1 bay leaf
- 2 tsp thyme leaves
- 2 tsp salt
- 2 russet potatoes peeled and quartered
- 8 cups vegetable stock no sodium
- 2 lb asparagus tips removed from stems, and reserved, stems peeled and separated from woody ends
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
Heat oil in a large stock pot over medium heat.
Add onion and celery, and garlic to the pot, reducing heat to medium low. Cook, stirring occasionally until softened, about 5 minutes
Add mustard seeds, bay leaf, thyme leaves, and salt, stirring to coat, about 1 minute
Add 6 cups of the stock, the potatoes, asparagus stems, and lemon juice. Bring to a boil, then reduce heat and simmer, covered, 20 minutes.
Meanwhile, in another pot, add the remaining two cups of stock, plus the woody end of the asparagus stems. Bring to a boil, then reduce heat to medium and allow to simmer while the soup does, 20 minutes
Using a sieve, strain the cooking liquid from the woody ends into the soup, and discard the ends.
Using an immersion blender, puree the soup to a smooth consistency.
Add asparagus tips to the soup and simmer a further 5 minutes
Stir in dill, remove from heat, and serve topped with croutons
If you don't have an immersion blender, you can use a blender to puree the soup in batches. Just be careful to allow the steam from the hot soup to escape from the blender.