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5.0 from 3 votes

Dairy Free Cream of Asparagus Soup

Dairy free "cream" of asparagus soup

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 -6
Course: Soup
Cuisine: American

Ingredients

  • 2 bunches of asparagus
  • 1/4 cup sliced shallots or onion
  • 2 Tablespoons butter ghee or olive oil
  • 2 Tablespoons of flour
  • 2-3 cans chicken or vegetable broth (reserve one can to thin soup if necessary)
  • kosher salt and pepper I like to use white pepper for this soups

Instructions

    Cup of Yum
  1. 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.
  2. Melt butter over a medium heat in a heavy-bottomed pot. Add shallots and chopped asparagus and saute until translucent, about 3-5 minutes.
  3. Add flour and continue cooking and stirring for another couple of minutes.
  4. Slowly stir in 2 cans of broth and continue cooking until asparagus is tender, and flour is incorporated, about 15 minutes. Remove from heat.
  5. 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.
  6. Puree soup in batches in a blender or using an immersion blender.
  7. 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.
  8. Check for seasoning. Makes about 4-6 cups.