Cream of Asparagus Herb Soup
Prep Time
15 minutes
Prep Notes
This soup lends itself well to a variety of seasonings; Indian, Italian and Mexican - experiment for variety and have fun!
Cooking Time
30 minutes
Yields
4 servings
Ingredients
- 2 bunches asparagus
- 1 large onion diced; white sweet onions add lots of flavor
- 1 - 2 tsp minced garlic (according to your garlic preference)
- 4 - 5 cups organic vegetable stock (organic,homemade, and/or boxed)
- 1 large organic carrot; peeled and diced
- 1 1/2 tsp pink Himalayan salt, Kosher salt, or seas salt (to taste)
- ¼ cup fresh minced thyme - or 2-3 tsp dried
- 1/4 cup fresh minced tarragon - or 2-3 tsp dried
- fresh cracked black pepper to taste
Directions
- Trim 2-inches off asparagus bottoms; slightly peel outside layer for less strings in finished soup. Dice into small pieces.
- In large dutch oven, or sauce pot, saute' diced onion in small amount of vegetable broth.
- When onions are translucent add garlic and diced carrot, cook and stir another 5 minutes or so.
- Add asparagus, salt, pepper, seasons and herbs, mix well.
- Add vegetable stock & bring to a boil.
- Reduce heat and cook approximately 30 minutes, or until all vegetables are soft and cooked.
- Give one last taste and season accordingly.
- Carefully pour hot soup mixture into a heavy-duty blender and blend until very smooth.
Asparagus tends to be stringy, so be sure to blend well.
Credit
Michele M. Rizzo - This delicious recipe is included in my award winning book - BODY SPEAK!