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–+ servings

Springtime Asparagus Soup

With it's pretty bright green colour and fresh flavour, this creamy asparagus soup is like a bowl of springtime.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: lunch, Soup
Cuisine: Canadian
Keyword: creamy, healthy, vegetarian
Servings: 4 people
Calories: 138kcal

Equipment

  • Large pot or Dutch oven
  • Blender

Ingredients

  • 1 pound asparagus (1 large bunch) rinsed well, woody ends snapped off.
  • 4 cups homemade or low sodium vegetable stock
  • 1 small shallot peeled and dice
  • 1 tbsp olive oil
  • 1 medium yukon gold potato peeled and cut into cubes
  • 1-2 cups baby spinach optional
  • 1-2 tbsp chopped fresh tarragon (or 1 tsp dried)
  • freshly squeezed lemon juice to taste optional
  • salt and pepper to taste
  • ¼ cup sour cream

Instructions

  • In a large pot or Dutch oven, heat the olive oil over med-high heat. Add the diced shallot and cook until soft and translucent, but not browned, about 3-5 minutes.
    Transfer the cooked shallot to your blender, and set aside.
  • Add the stock to the pot and bring to a boil. While you are waiting for the stock to come to a boil prepare a large bowl with ice water.
    Cut the tips from the asparagus spears and add them to the boiling stock and cook for 1-2 minutes, then using a slotted spoon, transfer the tips to the bowl of ice water to refresh and seal their colour. Remove from the ice water and set aside.
    Reserve the ice water for the asparagus spears and spinach, adding more ice if needed.
  • Next add the asparagus spears to the stock and cook until just tender, and bright green. Add the spinach to the pot and cook for another 30 seconds or so, just until the spinach has wilted. Transfer the asparagus spears and spinach to the bowl of ice water. Once refreshed, drain and set aside.
  • Add the diced potato to the stock and cook until tender, about 10 minutes.
  • Working in batches, transfer the stock and potatoes and asparagus spears and spinach to the blender and purée until the soup is perfectly smooth. Taste and adjust for salt and pepper, add the tarragon and blend to incorporate.
  • Return the soup to the pot and warm through. Remove from the heat and whisk in the sour cream and lemon juice (optional)
    Serve the soup garnished with the reserved asparagus tips.

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 964mg | Potassium: 548mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2225IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 4mg
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