Asparagus Soup

"This soup is gluten-free and it tastes great with or without the cream. It is a great spring dish for lunch or a great appetizer for dinner on the deck. It also freezes very well, allow it to cool completely and defrost in the fridge overnight. (If you do freeze the soup leave out the lemon juice and cream and add it before serving)."
 
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Ready In:
30mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • In a large saucepan, heat the olive oil over medium heat. Add the shallots, thyme, and garlic; cook until the shallots are soft, about 5 minutes.
  • Add the asparagus and 6 cups water; season generously with coarse salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and tender, about 2-4 minutes.
  • Working in batches puree the soup with the potatoes in a blender or food processor until smooth. If serving immediately add the cream and fresh lemon juice.

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Reviews

  1. Delicious soup as is. Easy recipe.
     
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RECIPE SUBMITTED BY

I was raised with good food and I am genuinely lucky to come from a family of foodies. I enjoy frequenting restaurants and I love cooking for my friends and family as well as learning new tips and tricks. As a student I am on a bit of a budget at times but that is a fun challenge. My boyfriend loves chocolate chip cookies and is a great person to try new dishes on-if only he would eat more veggies! My roommate appreciates living with a cook and is a great critic. I work at a Starbucks and it is a great place, I love the environment and meeting new people! Right now I am loving the new Jamie Oliver cookbook!
 
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