I LOVE asparagus! I’ll eat it steamed, roasted, baked with other vegetables, in casseroles, and, my favorite cooking method, broiled. But I absolutely hate throwing away the hard stems most people discard. So, this cream of asparagus soup recipe came out of the need to use these stems that are just as tasty and nourishing as the rest of it. And if you grow asparagus in your garden, it tastes even better!
How To Prepare The Asparagus For Soup
If you are cooking asparagus for dinner, you’re probably ready to make soup too. I’m sure you’re used to cutting off the really woody bottom of the asparagus (about 1 inch). Discard those into the compost pile.
Once you do that, you’re probably used to shave the bottom of the stems with a vegetable peeler. I don’t do that. It takes too long, and it’s wasteful. I try to reduce waste in the kitchen, so, since the asparagus stems are still asparagus, I’ll just cut off about 2 to 4 inches and use those to make my soup.
It’s simple, uses up all of my precious asparagus, and I end up with vibrant green asparagus soup.
What you’ll need to make this soup
How To Make Cream of Asparagus Soup Without Cream
Most cream soups are made with cream, or half and half. They are delicious, don’t get me wrong, but not healthy (and if we’re being honest here, fattening!).
There are several ways to make the soup creamy without using fattening ingredients. This time I used organic raw cashews (Amazon has them here) to add creaminess, but you can also use potato or rice.
Another secret that adds to the creaminess is to strain the soup through a sieve. Almost everyone uses an inversion blender and leaves it at that. But asparagus is stringy and you’ll feel those strings if you don’t strain them out.
Cream Of Asparagus Soup Recipe
My soup only uses 4 ingredients:
- asparagus stems
Of course, you can (and I suggest over time you experiment with) more flavors, but this simple soup is delicious and the perfect base for some adventuring 😉
It’s really easy to make: it only takes about 30 minutes from start to finish, and it’s DELICIOUS!
A light, fresh spring soup your family will love. Filled with nutrients, bursting with flavor and yet smooth and comforting.
- 1 lb asparagus spears
- 2 medium sweet onions
- 1 cup raw cashews
- 1 teaspoon salt (or more, to taste)
- Prepare asparagus: wash it, cut and discard the woody ends, cut spears for broiling, and keep the remaining stems for your soup
- Peel and wash 2 medium sweet onions
- Add asparagus stems, onions, and salt to your cooking pot, cover with water (about 1/2 inch above vegetables), bring to a boil and let it simmer about 15 minutes until onions and asparagus are soft.
- Remove from the fire, add the cashews, and blend well. I use my trusty Vitamix, but you can also use an immersion blender if you wish.
- Put your blended soup through a sieve to remove any leftover fibrous matter. Since we are using the harder parts of asparagus, you need to do thig is you want smooth, creamy soup.
- Serve immediately, garnished with broiled or steamed asparagus spears
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 562mgCarbohydrates: 27gFiber: 5gSugar: 12gProtein: 10g
Asparagus Soup Variations You Can Try
This soup is AMAZING just the way it is here. But it’s always fun to put your own spin and see how you like those variations. Here are a few I tried:
- add garlic when cooking the onions and soup, for a bit of added spice
- if you like spicy, you can add a dash of cayenne pepper, or black pepper just before serving
- if you don’t have cashews, cook a potato or two with the soup and you’ll have instant creamy bliss
- garnish the soup with some cheese: goat cheese is my favorite, but you can also use parmesan
- squeeze a lemon wedge for extra zing
- add other vegetables: parsnip is a really good one, and it doesn’t alter the color like other vegetables can.
I hope this inspired you to try your hand at making this delicious spring soup.