Cream of Asparagus Soup

I’m writing up this blog post on my way to Paris right now and I bring that up because this is a traditional French recipe calledCrème d’Asperges. 

As I explore different types of cuisines more and more, I find that places like France and Italy have a way of taking simple, in season ingredients and creating the most delicious, comforting dishes. There doesn’t need to be a laundry list of ingredients to great a meal that you would happily dish out money for at a restaurant. 

I think that’s the trick sometimes – to respect the ingredients you use and work to bring out their unique flavors instead of masking them with a tons of other additions. 

This asparagus soup is a great example of that. We usually roast or sautée asparagus but I love this way of using them too because it really celebrates the unique flavor of the vegetable. 

The traditional soup uses cream as its name suggests, however, to veganize it, I used a cashew cream and it works beautifully! It’s amazing warm, but I ate it room temperature right after shooting it because was starving and it still tasted delicious!

Cream of Asparagus Soup

admin I’m writing up this blog post on my way to Paris right now and I bring that up because this is a traditional French recipe calledCrème d’Asperges.  As I explore… Soup soup, vegetable soup European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For soup:

• 3 Tbs Olive Oil or Avocado Oil
• 2lbs Asparagus, tough ends trimmed and chopped into 1 inch pieces
• 5 cups Vegetable Broth
• 1 Onion, chopped
• 1 Clove Garlic, minced
• 2 Stalks Celery, chopped
• 1 tsp Sea Salt
• 1/2 tsp Fresh Ground Pepper

For cashew cream:

• 1 cup raw cashews
• 3/4 cup water

Instructions

1. For cashew cream, soak cashews in water for 3 hours. Then drain and add to a high speed blender. Add in water and blend until creamy. Set aside.
2. Head oil in a large pot over medium-high heat. Add in onion and celery, sautéed until turning translucent, about 4-5 minutes
3. Add in garlic. asparagus, salt and pepper and sautée another minute or two.
4. Add in broth and bring to a boil. Cover and cook 15 minute until asparagus is tender.
5. Carefully transfer to a blender until smooth and creamy. Return to pot and taste to see if anymore salt or pepper is needed. Stir in 1/4 cup cashew cream (or more if desired).
6. To serve, drizzle with some more cashew cream and shaved asparagus.