Asparagus Soup
User Reviews
4.7
93 reviews
Excellent
Asparagus Soup
Report
This lightly creamy asparagus soup is easy to make and full of fresh flavor. Perfect for a cool spring night! Vegan and gluten-free.
Share:
Ingredients
- 2 tablespoons extra-virgin olive oil more for drizzling
- 3 scallions chopped
- 2 small yukon gold potatoes 1½ cups diced
- 3 garlic cloves minced
- Heaping ½ teaspoon sea salt more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups water
- 2 cups chopped asparagus
- 1 cup frozen peas
- 1 heaping teaspoon Dijon mustard*
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 packed cup basil
- Fresh mint sprigs optional
Mint & Pine Nut Topping
- ¼ cup toasted pine nuts chopped
- ¼ cup fresh mint minced
- Pinch of red pepper flakes
- Pinch of salt
Instructions
- Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
- Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
- Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
- Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.
Notes
- *I like Sir Kensington's Dijon Mustard. It has a mellow flavor that's not overpowering.
Genuine Reviews
User Reviews
Overall Rating
4.7
93 reviews
Excellent
Other Recipes
You'll Also Love
