Light And Creamy Asparagus Soup
Dazzling Light And Creamy Asparagus Soup, a perfect soup for spring!
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 Light And Creamy Asparagus Soup!
Not “Cream Of”, mind you. This creamy soup is completely guilt free!
I offer you another recipe low in fat and carbs, intended to delight your taste buds and your waistline.
The secret is in the beans. *smile*
To make this Light And Creamy Asparagus Soup, 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
Light and Creamy Asparagus Soup
Ingredients
- 2 tablespoons Macadamia Nut Oil or butter
- 1 small onion, chopped
- 2 pounds asparagus (2 bunches)
- 6 cups chicken stock
- 14 ounces white beans (1 can), drained
- 1/3 cup plain Greek yogurt
- 1-3 pinches cayenne
- 1 lemon
- 3-4 slices bacon, chopped
Instructions
- 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.
This looks like the perfect spring soup. I love the bacon garnish….yum!
Beautiful soup! I love asperagus and have considered growing it. I know you don’t get a harvest the first year but never knew it was from the lilly family or that it would grow that much in one day! Amazing. The bowls are terrific too :)
Yum! This looks so wonderful and delicious!
Gorgeous! Asparagus is one of my favorite veggies. Love the color and how it looks in the crisp white bowls, plus bacon on top is always good. This recipe is further proof as to why I need an immersion blender!
great idea to use beans to thicken the soup, thanks for sharing!!
sweetlife
I have seen zilch in the way of asparagus this year in the grocery stores. In my mind asparagus is one of the sure signs of spring. Your soup sounds wonderful.
Pingback: Light and Creamy Asparagus Soup — Villeroy & Boch Blog
The rain is back again …. I too was making asparagus soup when we had our last rains … maybe it’s that time again … I’ve never tried adding beans to asparagus soup (I do add butter beans to veteatable soup) so I’d love to give this a try. Great photos!
Beautiful soup and excellent presentation/photography. Love the garnish!
This recipe came just in time for me. I’m doing the P90X workouts and meal plan which call for a lot of soups. Asparagus is one of them but their recipe is not nearly as appetizing as yours. I’m stumbling it for future reference.
I cannot wait to buy some asparagus and give this a try. It looks wonderful.
Thanks for the asparagus lesson, Sommer. I definitely will be trying this one with the white beans for the creaminess. Congratulations to the pasta winner, Rachel! I’m holding out for the next giveaway and for sure will be voting for your team’s Krispie presentation. You da best.
I love this! The perfect spring soup…and everything’s better with a little bacon
I just made asparagus soup two days ago. I always roast mine in the oven. Great idea with the addition of the beans. I have to try that next time.
I love asparagus, and your soup looks amazing! I love that there is no cream.
(And I had no idea that asparagus can grow an entire foot in one day! Cool!)
I can’t wait for the farmer’s market to open to get some local ones. I might go with sauteed with a little oil, lemon and sesame seeds first but your soup looks yummy.
It’s the second time this week that I hear about the trick to use pureed beans to add creaminess. Something I’m going to have to try.
Your asparagus soup looks amazingly creamy and I love the idea of using white beans, perfectly light and healthy!
What an absolutely delicious soup! Gorgeous.