Easy Cream-Less Asparagus Soup Recipe

Soup's On: Asparagus Soup

March 11, 2010

Spring is just around the corner, and I don't know about you, but I can't wait! I got so excited when I saw asparagus at my local grocery store that I instantly grabbed some. However, the weather here in San Francisco is pretty chilly, and instead of making a salad, I decided to use the asparagus in a brilliantly colored soup. The simple recipe highlights the pure, clean flavor of asparagus. There's no cream, so it's a pretty thin and relatively healthy soup. The addition of red pepper flakes gives it just the right amount of heat. It's the perfect soup to serve at a St. Patrick's Day-themed dinner! Get the recipe and read more.

From Martha Stewart

Asparagus Soup

Ingredients

1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced lengthwise
Pinch of crushed red pepper flakes
Coarse salt
1 pound asparagus, trimmed, chopped, tips reserved
4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
1 cup loosely packed spinach leaves

Directions

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
Meanwhile, prepare an ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
Remove from heat; add spinach.
Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

Serves 4.

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7 Comments

2 years 33 weeks

creamless soups.

3 years 6 weeks

Yes, and such a good buy now....93 cents per lb. @ Wal Mart.

danakscully64 3 years 9 weeks

I LOVE asparagus soup, my favorite recipe is Fresh Asparagus Soup from Allrecipes.com. It doesn't have spinach and it has both milk and yogurt. I use soy milk and soy yogurt, so it's very low in fat, cholesterol free, and less calories. This version sounds great, will save it and make it later.

courtneyd 3 years 9 weeks

Berri - I didn't follow this recipe, but I've used a similar one from Martha Stewart for Broccoli Soup, and with an extra dose of pepper, it was really yummy (and is my go-to broccoli soup). I followed a recipe out of La Cucina Italiana magazine for the asparagus soup. You start by adding 1/2 a chopped onion, 1 chopped garlic clove, 3 1/2 cups of water and a pinch of salt and bring to a boil. Add ~2 1/2 lbs. of asparagus (save 8 stalks for garnish, the rest should be cut into 1 inch pieces) and a bit of white pepper and boil for about 8 min. until tender. When it is done, puree and keep warm. For the reserved stalks, slice in half both length-wise and width-wise. Place in a pot with about an inch of water, salt, pepper, and 1 tablespoon of olive oil and simmer for 3 minutes until tender. Last, fry an egg and toast a slice of baguette. Spoon the soup into the bowl, place the egg in the center, and decorate around it with the asparagus garnish. Place the toasted baguette on the side, and voila! Dinner is served :-) We had it with Schramsberg's Blanc de Blanc, and it was a wonderful meal.

courtneyd 3 years 9 weeks

Berri - I didn't follow this recipe, but I've used a similar one from Martha Stewart for Broccoli Soup, and with an extra dose of pepper, it was really yummy (and is my go-to broccoli soup).I followed a recipe out of La Cucina Italiana magazine for the asparagus soup. You start by adding 1/2 a chopped onion, 1 chopped garlic clove, 3 1/2 cups of water and a pinch of salt and bring to a boil. Add ~2 1/2 lbs. of asparagus (save 8 stalks for garnish, the rest should be cut into 1 inch pieces) and a bit of white pepper and boil for about 8 min. until tender. When it is done, puree and keep warm.For the reserved stalks, slice in half both length-wise and width-wise. Place in a pot with about an inch of water, salt, pepper, and 1 tablespoon of olive oil and simmer for 3 minutes until tender.Last, fry an egg and toast a slice of baguette. Spoon the soup into the bowl, place the egg in the center, and decorate around it with the asparagus garnish. Place the toasted baguette on the side, and voila! Dinner is served :-)We had it with Schramsberg's Blanc de Blanc, and it was a wonderful meal.