Sunday, April 7, 2013

Fresh Asparagus Soup for #asparaguslove

 You know that Spring is fianally here, when you see Asparagus in the grocery store that is grown in the USA.  It's still too early here in Northern Illinois for local  grown asparagus, but spring is in the air with the birds chirping and crocus popping up. Spring is so invigorating for me. Hopefully our dreary, cold weather is behind us.  Today it was 64 degrees. Once Spring comes, we tend to adjust our diets to  lighter, healthier, dishes, so we'll look good in our summer clothes.

 I saw this healthy version of Asparagus Soup, so I knew it would be perfect for #asparaguslove, the theme for April Blog Hop. I have been MIA from the Love Blog Hop for a couple of months, but now I am back.  Please  join in on the #asparaguslove  fun linking up any asparagus recipe  from the month of April 2013.  Don't forget to link back to this post, so that your readers know to come stop by the #asparaguslove  event.  The twitter hashtag is #asparasguslove.

This light, healthy soup has great flavors from lots of garlic, onion,  carrot, and celery sauteed with asparagus chopped into 1/2" pieces, and simmered in chicken or vegetable stock. Once the simmered vegetables are tender, the soup is pureed in a blender in batches, or using an immersion, stick", blender, until smooth.  Before serving you can stir in 1/2 c almond milk or half and half, if desired, and garnish with reserved asparagus tips. This soup has a a wonderful flavor, and it is not too thick. If you would like a thinner soup, you can add more chicken or vegetable stock. This soup is good for a light lunch with a sandwich or dinner with some chicken or fish. 

Fresh Asparagus Soup Adapted from

To remove the woody end from an asparagus spear, hold the spear at the middle and bend the bottom with your other hand until it snaps. The stalk will naturally break at the perfect spot.  

2 lb asparagus
3 Tbsp olive oil
1 chopped onion
2 chopped stalks celery
1 chopped carrot
1 1/2 tsp minced garlic
1/4 tsp salt, I didn’t add
1/4 tsp black pepper
5 cups reduced-sodium chicken broth
1/2 cup almond milk or half and half
1 tsp lemon juice
Sprinkle of Parmesan (optional) 


1. Trim woody ends from asparagus; reserve tips of 8 spears. Cut remaining asparagus into 1/2-inch pieces.

2. In a large saucepan, warm olive oil over low heat. Add onion, celery, and carrot; cook 3 minutes. Add garlic; cook 1 minute. Add asparagus, salt, and black pepper; cook 5 minutes. Add chicken broth. Simmer, covered, 20 minutes.

 3. Blanch tips in boiling water 3 minutes. Drain. 

 4. Puree soup in batches in a blender, or use immersion blender.. Return to saucepan over medium heat add almond milk or half and half and lemon juice. Warm through (don't let simmer). Top with tips. Add a sprinkle of Parmesan (optional).

  I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #62
 Stop by and say Hi to Brandie!


  1. Wow what a unique and delicious soup! Hope your doing well have a great week!

    1. Thanks, Claudia! I had never made it before, but is very good, and perfect for Spring, and it's green.

  2. Becky, your asparagus soup looks tasty. I'm intrigued by the almond milk as an alternative to the standby of cream or half & half. The change in weather is inspiring and I'm glad flowers are springing up where you are.

    1. Brooks,
      I use almond milk quite a bit in my baking and cooking, and have never had a problem with it. Yes, it's nice to see flowers popping up in the yard, and hope springs eternal.

  3. This looks delicious! Do you find the almond milk to add sweetness to the soup that cream wouldn't?

    1. This comment has been removed by the author.

    2. The almond milk didn't seem to make the soup sweet to me. If you thought that it would, maybe you could use half almond milk, and the other part half and half

  4. The recipe sounds so lovely. Nice comfort food!

    1. Medeja,
      This soup is lovely for Spring, and is Spring comfort food;)

  5. I absolutely love asparagus, can't wait to try this soup!

    Happy Blogging!
    Happy Valley Chow

  6. We love asparagus but never had it as a soup... Will try this

    Mr. & Mrs. P

  7. Oh, boy, does this look delicious, Becky! I always overdose the family on roasted asparagus in the spring. I need to shake it up with some of your lovely soup!

  8. Yum! Asparagus soup is on my to-do list because I absolutely love the taste of it.


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