Cream of Asparagus Soup Recipe

Cream of Asparagus Soup Recipe image by


A Cream of Asparagus Soup without the cream. Here's a healthy, delicious and totaly vegetarian soup. This recipe, from "Conscious Cuisine " (Sourcebooks) by Cary Neff is a feature of: The Radio Kitchen. Your radio home for food, fun and friends.

Step 1

Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.

Step 2

Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. Add a little more stock or water to give the soup a more creamy consistency if it seems too thick

... an excerpt of:
"Conscious Cuisine " (Sourcebooks)

click on the cover to see it at
Conscious Cuisine

Things You'll Need

  • 1/3teaspoon extra-virgin olive oil
  • 1cup diced yellow onion (about 1 large)
  • /12cup chopped celery (about 1 medium rib)
  • 4cups chopped, peeled, asparagus (about 2 pounds)
  • 1/2teaspoon minced garlic
  • 1 bay leaf
  • 1teaspoon fresh thyme
  • 3cups diced, peeled potatoes
  • 4cups vegetable stock
  • 1/2teaspoon grated nutmeg
  • 1teaspoon sea salt
  • 1/4teaspoon freshly ground black pepper

About this Author - Recipes, food and cooking information.

Photo by: