Description
When asparagus is fresh and in season, that’s the perfect time to make this healthy and flavorful soup!
Ingredients
Units
Scale
- 2 bunches asparagus (~2 pounds)
- 2 tablespoons olive oil or vegan butter*
- 1/2 cup white wine
- 6 cups vegetable stock
- 1 1/4 teaspoon salt
- pinch of cayenne pepper, or to taste
- juice from one lemon
Instructions
- Cut the woody ends from your asparagus.
- Put the ends you cut, along with the vegetable stock, into a large pot. Bring to a boil, then lower the heat and allow to simmer.
- Cut the rest of your asparagus into 1 inch pieces. You can reserve a few of the attractive ends for garnish, if desired.
- Heat the oil in a separate pot over medium low to medium-low heat. Add the cut asparagus, cover, and allow to cook for about 10 minutes. Increase the heat to medium to medium-high and add 1/4 cup wine. Allow to cook, uncovered, stirring occasionally, until the wine cooks off, about 5-7 minutes. Add the remaining 1/4 cup of wine and cook another 5-7 minutes, until the wine cooks off.
- Remove the woody ends from the stock and discard. Transfer the stock to the pot with the asparagus. Add the salt and cayenne, bring to a boil, and then reduce the heat and simmer about 10 more minutes, until the asparagus is nice and tender.
- Transfer the soup, in batches, to a blender and blend until smooth. Once the soup is blended and back in the pot, add the juice from your lemon. Enjoy!
Notes
*Olive oil or vegan butter keep this soup a dairy-free, vegan option, however, regular butter may be used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 119
- Sugar: 7.6 grams
- Fat: 6.1 grams
- Carbohydrates: 14.2 grams
- Protein: 5.1 grams