Here’s another recommended recipe we found from chefdehome.com.
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Asparagus Soup:

Creamy Asparagus Soup with hint of spices and bright fresh color of fresh asparagus. This delicious soup is made without cream – only half and half, veggies, and stock pureed to perfectly creamy soup. Also sharing easy tips to make velvety cream of asparagus soup every time. This soup is gluten free, can be vegetarian/vegan, and has bright color of spring asparagus shinning through with addition of one simple ingredient. (check in recipe card). So let’s make some Asparagus Soup! Shall we?ASPARAGUS SOUP WITHOUT CREAM OR HALF AND HALF:This asparagus soup recipe is made without cream, with half and half. Half and Half is – half cream and half milk. You can also make the soup without half and half and use one of following in Step 4 of Recipe.Asparagus Soup with Greek Yogurt: To use yogurt, after pureeing the soup in Step 3, add yogurt in last batch. Then mix with rest of soup in the pot. I recommend not to re-heat the soup after adding yogurt.Asparagus Soup with Coconut Milk:  Use full-fat coconut milk. Add 1/2 well mixed coconut milk instead of half-half or cream in Step-4. Mix well until fully mixed into the soup. You can also gently heat the soup. Asparagus Soup Vegan: For vegan asparagus soup, use the Coconut Milk as stated in suggestion 2 above. Also, substitute the Chicken Stock with Vegetable Stock.For extra-low-calorie soup, simply skip finishing the soup with Half and Half. Soup will still be creamy because of cooked Potato in the soup. Garnish this delicious soup with some crunchy toppings or shaved tips of asparagus. In crunchy toppings, I love to use garlic croutons, toasted pumpkin  seeds, and/or fried asparagus tips.Every grocery store is selling load of asparagus. I came home with inspiration to try something new. Last week it was Roasted Salmon and Asparagus Dinner. This week Asparagus Soup. What else would you like to see? Leave a comment below and share with me.Wish you all Happy Holidays! -Savita

Ingredients:

• 1 lbs Asparagus, 1 bunch, 2-3 inches of thick ends trimmed
• 1 Potatoes, 1 large Yukon Gold Potato, about 8 ounce, peeled and rough diced
• 3 Garlic, cloves, rough chopped
• 1/2 Yellow Onion, peeled and rough chopped
• 1 tsp Cumin Powder
• 1/2 Cup Cream, half and half
• 1.5 Cup Chicken Stock, See Note 1 if using water
• 50 Grams Spinach, fresh spinach, rough chopped. Optional. See Note 4.
• 1 tbsp Olive Oil
• 1 tsp Lime, zest only
• Salt and Black Pepper, as per taste

Instructions:

1. Prepare Ingredients for Asparagus Soup
2. Wash asparagus. Trim the hard ends of asparagus and discard. Peel and dice potato. Rough chop garlic, onion and spinach. Zest the lime. Set aside.
3. Cook Flavor Base for Soup
4. Heat olive oil in a heavy bottom dutch oven. When oil is hot, add onion, garlic, cumin powder. Saute until onions are soft (about 3 minutes). Now add diced potatoes, 1.5 cups of chicken stock with 1/2 tsp of salt. (See Note 1 if using water instead of stock) Bring to boil and then simmer until potatoes are fork tender. (about 10 minutes)
5. Prepare Asparagus Soup
6. Now add rough chopped asparagus, spinach and continue cook until asparagus is tender and bright green in color, about 5 minutes. Take soup off heat. Blend soup in stand mixer/blender in 2-3 batches or until soup is completely smooth.
7. Season and Serve Soup
8. Return soup back to pot. Add lime zest, half and half. Gently mix. (simmer gently if needed) Taste and adjust salt and black pepper. Asparagus Soup is ready! Serve while still hot. See Note 3 for topping suggestions. Enjoy!

Jeannie notes.. Above is curated for evaluation and recommendation from chefdehome.com

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Asparagus Soup

reco low-cal