Easy “Cream” of Asparagus Soup
A smooth and silky creamy asparagus soup made without any dairy.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Paleo, Vegan, Gluten Free, Seasonal
- Cuisine: Healthy
Ingredients
Scale
- ½ cup raw cashews, soaked in water for 4 hours or overnight
- 2 tablespoons ghee, olive oil or grass fed butter
- 1 large onion, chopped
- 1 clove garlic, chopped
- 2 pounds green asparagus, ends trimmed, cut into 1” pieces, (save a few tips
for garnish if desired) - ¼ teaspoon tarragon (optional)
- 5 cups vegetable or chicken broth
- Celtic sea salt and fresh pepper to taste
- ¼ teaspoon fresh lemon juice, or to taste
Instructions
- In a large pot, heat ghee over medium-low heat, add onion and garlic, sauté for 5 minutes, until softened. Don’t let it brown.
- Add asparagus, tarragon (if using), salt and pepper to taste, cook, stirring for 3 minutes.
- Add broth and simmer, covered, until asparagus is tender, 10 to 15 minutes.
- While the soup is cooking, simmer the tips (if using) in a saucepan with little water for 3 minutes until bright green. Drain and set aside.
- Rinse cashews and add to blender along with the soup, blend until smooth.
- Taste to adjust salt.
- Serve with a squeeze of lemon and topped with asparagus tips.
Notes
Soup keeps in the refrigerator for up to 3 days. To freeze, let soup cool completely before freezing it in an air-tight container.
Find it online: https://eatwellenjoylife.com/easy-cream-of-asparagus-soup/