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.
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I made this soup yesterday and it turned out Fantastic! I just had to add a little more seasoning. Does it say anywhere what the nutritional values are?
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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.
this looks amazing and delicious Sommer!
Thanks for joining #Soupapalooza!
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!
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/
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Looks wonderful. I wonder if the outcome would be very different if you used white asparagus instead.
Thx for a great recipe. I made it a couple weeks ago and it was perfect!!!
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
This is a wonderful light and fresh soup for Spring. I love it!
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What a perfectly beautiful soup recipe!
This soup looks perfect for the spring or summer :)
Wow! I love asparagus and your soup, without cream (I’m allergic) is going right to my “carnet de recettes” (recipe book) Thanks!!
Beautiful Sommer!