Do you have a garden full of asparagus? This recipe is great if you do, and still great if you need to make a run over to the local farmer’s market or to the store. It’s creamy, healthy, and delicious! I’m a soup fan and enjoy it year round, so a wonderful vegetarian and gluten free lunch like this is perfect. It goes great with a salad or sandwich, it’s very versatile.
3 tablespoons olive oil
3 garlic cloves, minced
1 small shallot, chopped
1 pound fresh asparagus, cut into 1-2″ pieces
pinch of salt and fresh ground pepper, to taste
juice from 1 medium lemon
4 cups vegetable broth
2 cups milk
-Optional toppings: cheese, gluten free crackers or croutons.
In a large stock pot over medium heat, start the shallot and garlic in the olive oil. Allow the shallot to soften up for a couple of minutes, then add the asparagus. Season with the salt and pepper, and cook for about 5 minutes stirring occasionally. Add the lemon juice, and cook for another 3 minutes.
Add the vegetable broth and milk, and cook for about 30 minutes, stirring occasionally – bringing the soup to a low simmer. If you have an immersion blender carefully puree until the soup is completely smooth. If not, you can use a blender by scooping out a few cups at a time, blending and pouring back into the pot. If so, allow the soup to cool a bit, and be careful to not burn yourself.
Serve hot, and add any topping of choice. Enjoy.
I will note, that the asparagus got a bit “stringy” around the blades of my immersion blender, and was a bit difficult to clean. However – it was quite worth it!