My mom sent me this recipe she made recently because she thought it was worth sharing. I agree; it sounds awesome. Enjoy!
Creamy Spring Asparagus Soup
[vegan, gluten free, serves 4]
Serve this delightful spring soup with crusty bread.
Ingredients:
- 1 T butter or olive oil
- 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces (I used 1 small onion, finely chopped)
- 3 cloves garlic, pressed
- 1 T fresh thyme
- 4 cups low-sodium vegetable broth
- 4 Yukon gold or red potatoes, cut into 1-inch pieces
- 1 large bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
- Reserved asparagus tips for garnish (optional)
- 2 T chopped chives (optional)
- Sea salt and ground pepper
Directions:
Melt butter in a large pot over medium low heat. Add onions and cook, stirring often, until tender, about 10 minutes. Add garlic and thyme and cook until softened.
In separate pot place potatoes and enough broth to cover them, and bring to a boil. Reduce heat to medium low and cook until potatoes are soft. Remove from heat. Pour any remaining broth into pot with onion mixture.
Use hand blender to mash potatoes. (Don’t worry about small chunks of peel.) Set aside.
Add asparagus and some broth to onion mixture and simmer gently until asparagus is tender, 10 to 15 minutes. Remove pot from heat and set aside to let cool slightly. Use hand blender to puree until smooth.
If desired, place asparagus tips in pan and sauté. Steam with a bit of broth if necessary. Remove from heat and set aside until ready to use as a garnish.
Add potato mixture and remaining broth to asparagus pot. Add more vegetable broth if necessary for desired consistency. Bring to a boil and season with salt and pepper. Ladle soup into bowls, garnish with asparagus tips and/or chives and serve.
This sounds so wonderful, thanks for sharing Elise! I’m a long time reader of your blog but first time commentor ; ) You really brighten my days & I just can’t go over how much you can eat & stay so slim!
I was cracking up over your entries about the DC trip without ID!!
This sounds great! I love how potatoes make soup creamy without, you know, cream 🙂
So I have a FODMAPs question for you – are you able to eat much asparagus? I know I’m sensitive to some fruits and things like xylitol so I’ve considered trying it, but I can’t imagine giving up asparagus or artichokes!
i tolerate small amounts ok. after the elimination diet i do handle certain things better than i did previously – namely broccoli and asparagus. i only had artichokes once since starting FODMAPs and I limited myself to half of one, which i also was okay with. the rest of the meal was FODMAPs free though so as to minimize the load on my gut.
basically if i REALLY want something ill make sure the rest of the meal has zero FODMAPs so i can have it.
Yum! Nothing like soups from mom. My mom makes the best split pea soup-no wonder I was the only kid around who liked the stuff. We have asparagus growing in our yard and it is so much more fun to make things with ingredients you grow yourself!
so cool! i cant wait til i can have a mega garden.
hi kelly! thanks for commenting and saying hi. i love hearing from readers 🙂
This soup is the BEST!!!! I have made it more than a few times this spring. I add a dollop of plain greek yogurt and I am in heaven. The very best part of this soup is that my teenage hates everything daughter loves it!
yum greek yogurt is the perfect thing. my mom used to make three dots of it and run a knife through it so we had hearts on top.