Light And Creamy Asparagus Soup

Asparagus has such a unique flavor and appearance. These spiky green shoots are gladly welcomed in spring, when we’re anxious for farm fresh produce. Did you know it’s part of the lily family? …And that they can grow up to a foot in a single day if cared for properly? Just a little asparagus trivia for your reading pleasure.

Asparagus are lovely roasted, grilled, steamed and sauteed, but what l really crave is creamy asparagus soup!

Not “Cream Of”, mind you. This creamy soup is completely guilt free!  I offer you another Slow Carb Recipe that fits into The 4 Hour Body Diet, intended to delight your taste buds and your waistline.

These striking dishes are from Villeroy & Boch.

The secret is in the beans. *smile*

I pureed white beans into a simmering pot of asparagus as a thickener. Not only do beans add extra protein, but they provide a lovely smooth texture. Right at the end, a dollop of  Greek yogurt blended in, gives the sense of creamy indulgence without the fat and calories. It’s a beautiful thing!

The greatest gift of the garden is the restoration of the five senses. ~Hanna Rion

To Prepare:

Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.

Chop the rest into short segments and add to the pot.

Sauté for another 3-5 minutes–until it is bright in color and tender.

Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.

Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again. Salt and pepper to taste, and add a squeeze of lemon.

Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1-2 minutes. Drain and garnish the soup with the bacon and tops.

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Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Light and Creamy Asparagus Soup

Ingredients:

2 Tb. Macadamia Nut Oil (or butter)
1 small onion, chopped
2 lbs. asparagus (2 bunches)
6 cups chicken stocks
14 oz. can white beans, drained
1/3 cup plain Greek yogurt
1-3 pinches of cayenne
1 lemon
3-4 slices of bacon, chopped

Directions:

In a large pot, warm the oil/butter over medium heat. Add the chopped onion and sauté for 2-3 minutes.

Cut the tops off and reserve for garnish. Cut the rough ends off the bottom.

Chop the rest of the asparagus into short segments and add to the pot.

Sauté for another 3-5 minutes--until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.

Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.

Salt and pepper to taste, and add a squeeze of lemon.

Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1-2 minutes.

Drain and garnish the soup with the bacon and asparagus.

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69 Responses to “Light And Creamy Asparagus Soup”

  1. #
    51
    Priya Mahadevan — April 10, 2011 @ 5:15 pm

    I have been buying and making a bunch of recipes with this awesome veggie, which really lends itself very well to Indian cooking too – I will certainly add this soup to my repertoire with Asparagus.
    Thanks for sharing :)

    Reply

  2. #
    52
    Dmarie — April 10, 2011 @ 6:48 pm

    hey, Spicy, just nominated you for Best Cooking Blog over on http://www.saveur.com/2011-best-food-blog-nominations.jsp. Hope others join me in this!

    thanks for all you do!!

    Reply

  3. #
    53
    Aldy — April 10, 2011 @ 7:00 pm

    This soup look so creamy and delicious, Sommer. Beautiful Recipe !

    Have a wonderful day!

    Aldy.

    Reply

  4. #
    54
    Tiffany — April 10, 2011 @ 8:35 pm

    Beautiful Sommer!

    Reply

  5. #
    55
    Cristina, from Buenos Aires to Paris — April 11, 2011 @ 3:09 am

    Wow! I love asparagus and your soup, without cream (I’m allergic) is going right to my “carnet de recettes” (recipe book) Thanks!!

    Reply

  6. #
    56
    Jen — April 11, 2011 @ 9:54 pm

    This soup looks perfect for the spring or summer :)

    Reply

  7. #
    57
    Magic of Spice — April 12, 2011 @ 8:38 pm

    What a perfectly beautiful soup recipe!

    Reply

  8. #
    58
    Natascha Kessler - Heaven on Hearth — May 2, 2011 @ 10:00 am

    This is a wonderful light and fresh soup for Spring. I love it!

    Reply

  9. #
    59
    Betsy — May 2, 2011 @ 10:48 am

    fantastic photos! May is asparagus month over at our Seasonal Potluck. If you’d like to link your asparagus recipe to ours, we’d love to have you!
    http://bit.ly/eLlgG2

    Reply

  10. #
    60
    Laurie — May 3, 2011 @ 7:07 am

    Thx for a great recipe. I made it a couple weeks ago and it was perfect!!!

    Reply

  11. #
    61
    Gitte — May 4, 2011 @ 5:33 pm

    Looks wonderful. I wonder if the outcome would be very different if you used white asparagus instead.

    Reply

  12. #
    62
    Jenna — May 9, 2011 @ 1:24 pm

    Hey again! Just wanted to let you know that I posted about your recipe today on my blog and linked back to you. Thanks again–it was incredible.

    http://jennaseverythingblog.wordpress.com/2011/05/09/light-and-creamy-asparagus-soup/

    Reply

  13. #
    63
    The Mistress of Spices — May 17, 2011 @ 4:39 am

    I love this recipe! Such a wonderful idea to puree some beans and use that as a thickener. I can’t wait to make this with all the gorgeous asparagus I’ve been seeing in the Paris markets recently!

    Reply

  14. #
    64
    TidyMom — February 29, 2012 @ 8:49 am

    this looks amazing and delicious Sommer!
    Thanks for joining #Soupapalooza!

    Reply

  15. #
    65
    Mary — April 10, 2012 @ 1:03 pm

    All soup, creamy or cream or otherwise, is guilt-free for me, whether or not I choose to eat it, as long as the ingredients are produced ethically. It’s not a moral issue. But I really do love asparagus in soups, and crave good recipes for it.

    Reply

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