Dairy-Free Cream of Asparagus Soup

This soup, though dairy-free, is creamy and luscious, just as it would be if using heavy cream.

Dairy-free Cream of Asparagus Soup
Dairy-free Cream of Asparagus Soup

It’s the potato that brings a creamy factor; it becomes silky smooth when pureed with the other vegetables.

We love spring for many reasons, but especially because that’s when local asparagus is in season! Asparagus is best when it’s fresh-picked because, just like corn, it begins to convert its sugars to starch from the moment it’s picked. So, the sooner you eat it after it’s picked the sweeter and more tender it will be, especially compared to asparagus that traveled a distance to the store.

Dairy-free Cream of Asparagus Soup

Dairy-Free Cream of Asparagus Soup

This soup, though dairy-free, is creamy and luscious, just as it would be if using heavy cream. It’s the potato that brings a creamy factor; it becomes silky smooth when pureed with the other vegetables. Inspired by William-Sonoma. Serves about 4.
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Servings 4

Ingredients
  

Ingredients:

  • 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil see note
  • 1 large shallot finely chopped
  • 1 lb. fresh local asparagus trimmed, lightly peeled and cut into 2-inch pieces, tips reserved
  • 1 russet potato peeled and cut into 2-inch chunks
  • 4 cups vegetable or chicken broth
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • 1 Tbsp. finely chopped chives

Instructions
 

  • In a large pot, heat the oil over medium heat. Add the shallots and sauté, stirring, until softened, about 3 minutes. Add the asparagus stalks and potato and sauté until beginning to soften, about 3 minutes. Add the broth and season with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and cook until the vegetables are very tender, about 15 to 20 minutes.
  • Meanwhile, bring a small saucepan of water to a boil. Add the lemon juice and reserved asparagus tips and cook until crisp-tender, about 3 minutes. Drain and let cool slightly.
  • Using either an immersion blender or other blender, puree the soup until smooth, working in batches if necessary. Return to the pot and reheat over low heat. Serve, garnished with asparagus tips and chives.

Notes

Our olive oils and balsamics are available in our markets and online at www.sigonas.com.
Keyword asparagus, dairy-free

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating