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.
We made Cream of Asparagus soup in my first semester in culinary school – the recipe was just awful though. This looks so velvety. I’m going to have to give it a try because I love asparagus. And it’s got bacon!
I love asparagus, so much that it’s probably my favorite vegetable. But can you believe I’ve never had asparagus soup…I must try this!
Ohhh. This soup looks delicious. I love asparagus. We are attempting to grow asparagus but haven’t had much luck. I bought six more plants recently in hopes that at least one plant will be productive. Wish me luck!
Didn’t know asparagus is cousin to the lily, but it does shout “SPRING!!” doesn’t it? :) Love that this is cream free but looks so luscious and velvety. The bacon and macadamia nut oil are lovely touches too!
Looks delish. I’ve been making asparagus in the toaster. http://rfoster-faith.livejournal.com/38726.html
The soup looks amazing!
Guilty free and creamy is awesooooooome, Loved the way it looks too.
I can’t wait to make this…looks so good!
lovely presentation and colour
Oooh, nice going with the beans to thicken the soup! It looks so creamy and delicious.
A lovely spring soup!! My favorite vegetable I look forward to in spring is peas! The frozen ones are pretty good year round, but the availability of fresh peas in spring just puts a huge smile on my face :)
That looks good and healthy.
Looks amazing!
This looks AMAZING! Next time I buy bacon, I’m going to make this!! :D
that is just plain old gorgeous, I bet fragrant and the color – fab
This soup looks amazing! The picturesa are gorgeous and your pot matches the soup!!! Really nice presentation.
Asparagus are in season and I can’t wait to try this!! Looks fabulous!!
I love asparagus, esp. the green one. This soup is exactly the one for me :-))