Dairy Free Cream of Asparagus Soup
User Reviews
5
2 reviews
Excellent
Dairy Free Cream of Asparagus Soup
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Dairy free "cream" of asparagus soup
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Ingredients
- 2 asparagus bunches
- 1/4 cup shallots or onion, sliced
- 2 Tablespoons butter ghee or olive oil
- 2 Tablespoons flour
- 2-3 chicken or vegetable broth (reserve one can to thin soup if necessary, canned
- salt I like to use white pepper for this soups, kosher salt
- black pepper I like to use white pepper for this soups, kosher salt
Instructions
- Wash and trim off tough bottoms of asparagus stalks and discard. Slice remaining asparagus into 1/2" pieces. Reserve asparagus tips (top 1/2") and set aside.
- Melt butter over a medium heat in a heavy-bottomed pot. Add shallots and chopped asparagus and saute until translucent, about 3-5 minutes.
- Add flour and continue cooking and stirring for another couple of minutes.
- Slowly stir in 2 cans of broth and continue cooking until asparagus is tender, and flour is incorporated, about 15 minutes. Remove from heat.
- While soup is cooking, blanch the asparagus tips to be used as a garnish. To blanch, bring a small pot of water to a boil.. Add 1 teaspoon salt. Blanch tips for 1 minute. Remove from the heat and plunge into ice water.
- Puree soup in batches in a blender or using an immersion blender.
- Return soup to pot. At this point you can decide if how thick or thin you would like it, adding more broth if needed. You can also add cream for a more decadent version.
- Check for seasoning. Makes about 4-6 cups.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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