It wouldn’t be asparagus week without a simple asparagus soup! Michael and I are attempting a more simplistic dinner routine since I just recently cut my finger (he thinks I cannot cook without my pinky apparently!), focusing on just a protein, a fruit, and a vegetable. Our first night in I was unable to just roast asparagus as that would have been “too easy” so I made a soup.

Recipe #2: Simple Asparagus Soup

doublesoupa

asparagusweeksmall

Every other week GreenMade will be featuring a new vegetable and a number of recipes starring it. This week GreenMade is showcasing asparagus.

The other dish we made with asparagus this week was: Asparagus Pesto with Spring Herb Pasta

 

 

It has been raining in my neck of the woods for three days straight! On rainy days I want Michael to stay home and watch sappy movies with me, but since he is a responsible adult, I had to instead make a warm and light soup that honored spring (all this rain means poorly lit photos as well oops)!

The ingredient list looks sort of long but almost everything included should be basic pantry items. I served my soup without sieving the puree, but for a refined touch I always recommend going through the extra effort.

Oh! Also the soup is completely vegan! Yum!

 asparaguslayer

Simple Asparagus Soup

Serves 2

Ingredients

Olive oil
1 lb asparagus spears
1 onion, chopped roughly
2-3 cloves of garlic, minced
1 tbsp fresh thyme
Lemon zest
Juice of half a lemon
2 tbsp margarine
2 tbsp flour
2 cups vegetable stock
Salt, Pepper
optional: 1 cup unsweetened dairy-free milk (reduce vegetable stock by 1 cup)*

Directions

1. Heat olive oil in a medium sized pot over medium-high heat. Remove hard, woody ends of asparagus and cut into thirds.
2. Add onion, garlic, and thyme to oil and cook until onions are golden, about 5 minutes. Add asparagus and cook until desired texture (I like mine with a bit of snap still).
3. Add lemon zest, juice, and 1 tbsp of olive oil to cooked vegetables and puree with an immersion blender (this can be done in a food processor, move vegetables before adding liquid).
4. Warm up vegetable stock in either the microwave or a small pan. In a larger pot (or same pot if puree was done in a food processor), melt margarine and whisk in flour until a thick paste forms. Allow this paste to turn cook, whisking often, until it forms a warm golden color.
5. *For a creamier soup texture add dairy-free milk a little at a time while continuously whisking, then whisk in stock. If not using milk, simply add in warmed up vegetable stock a little at a time while constantly whisking.
6. Add asparagus puree and bring to a boil, then reduce to a simmer. Add salt and pepper to taste. If you would prefer a thinner brothier soup, add more vegetable stock.

7. Serve with crusty bread or a spring salad. Soup can be enjoyed both warm and cold.upshotsoup

 

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