Vivid green, this creamy asparagus soup is rich and easy to make for a spring or Easter dinner. It is dairy-free with coconut milk and can be vegan if you use vegetable broth. Chicken broth is great too. Lemon adds a lift of flavor. If you enjoy dairy and are allergic to coconut, swap it for heavy cream or half and half.
Keyword asparagus, cream of
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Large pot or Dutch Oven
2bundles fresh asparagus
1/2medium onion1/2 cup, finely chopped
2garlic clovesfinely chopped
2teaspoonschopped fresh thyme leaves
1 1/3cupsbrothvegetable or chicken, low sodium
1cupcanned coconut milk
1/4teaspoonpepperI use white pepper
Fill a 4-5 quart pot three-quarters full with cold water and bring to a boil over high heat. Fill a medium bowl half full of ice, then fill with cold water. This creates an ice bath. While water is coming to a boil, prep the asparagus.
Snap the tough ends off of the bottom of the asparagus spears. Trim off the tips, then chop the rest of the spears into 1" pieces. Drop all of the asparagus into boiling salted water and cook for 2 minutes. Strain asparagus through a sieve into the sink and add the asparagus immediately to the ice batch to stop the cooking process. Chill until cold then drain again.
In the same pan, cook onion in olive oil over medium low heat until soft, about 5 minutes. Add garlic and thyme and cook 1 minute. Add asparagus, broth and coconut milk. Simmer for a few minutes for flavors to blend. Puree in a blender until smooth. Add lemon juice salt and pepper. Adjust seasoning to taste. Serve hot or chilled.
For Histamine Intolerance
If coconut milk does not work for you and you are also dairy-intolerant, this soup unfortunately might not be a good option. You could puree it with chicken broth but it won't be creamy or as thick.
Recipe from Chef Sally Cameron of AFoodCentricLife.com