Enjoy spring produce while it’s fresh and in season. Try out this Asparagus Soup for a filling and dairy-free lunch or dinner.
Spring is here! Really, I promise. OK, that may seem hard to believe for those of you in the frozen tundra of Minnesota, where my cousin lives. As I type, she’s hunkered down in an ice storm. I wish I could send her a bowl of this Asparagus Soup. It’s warming and full of spring tastes all at the same time.
If you’re not sure what constitutes as spring produce, check out this post where I list the different fruits and vegetables that should be in season starting about now and what to do with them. You’ll find foods like asparagus and peas, apricots and strawberries, going on sale in your stores in the next few weeks if you haven’t already. We’ve had asparagus in our produce box as well as cheap at the store (as low as $0.88/bundle).
I love asparagus. It seems so froofy and elegant. Yes, I make my kids eat it. That typically leads into a discussion of Veggie Tales. Are you eating Junior or his dad?
This Asparagus Soup is bursting with spring flavor. Rather than weigh it down with cream, I decided to add one gold potato to thicken it. Instead of chicken broth, I used leeks and mushrooms to add flavor. What you end up with is a dairy-free, vegan soup that is also paleo-friendly. It’s gluten-free, depending on what you do about the croutons.
We can’t please everyone at once, but we can try, right?
Use an immersion blender to make things come together quickly and easily.
The homemade croutons are optional, but they add a nice crunch. This soup would also go great alongside a soup or salad. Feel free to float some grilled shrimp on top if you’re so inclined. It’s fairly versatile and oh so yummy.
Recipe: Asparagus Soup
- 1 tablespoon olive oil
- 1 1/2 cups sliced leeks
- 1 cup sliced mushrooms
- 4 cups water
- 1 pound asparagus, trimmed and chopped into 1-inch chunks
- 1 cup cubed Yukon gold potato (about 1 large)
- 1 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/8 to 1/4 teaspoon black pepper
- Homemade Croutons for garnish, optional
- In a large stockpot, heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 10 minutes or until tender.
- Add the water, asparagus, potato, salt, tarragon, and pepper. Simmer for 30 minutes or until the vegetables are very tender.
- Blend with an immersion blender, or use a food processor, blending the soup in batches.
- Serve with croutons.
Preparation time: 5 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Remember: Each month at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. This month’s theme is Spring Produce.
If you have a recipe that fits the theme, please link it. However, things like Beef Strogonoff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.
And don’t make me the bad guy!