Asparagus Soup

Asparagus Soup

I know this sounds more like a cozy winter recipe, but this creamy soup makes a tasty dish any time of year.  I have been eating a lot of soups lately and this is one of my favorites.  I make my own stock, which increases the flavor and over-all health benefits of the soup, but stock from the store will work just fine.

This recipe is from Recipes for the Specific Carbohydrate Diet by Raman Prasad.   SCD is a diet that restricts carbohydrates, obviously.  However, this soup doesn't have any odd substitutions that are common on the diet, such as almond flour or fermented yogurt.

I usually pair it with a grilled chicken breast or baked salmon.  However, on a hot summer day, sometimes all I am hungry for is a bowl of soup.

Ingredients

- 2 pounds asparagus

- 1 Tbsp olive oil

- 8 spring onions, finely chopped

- 5 cloves garlic

- 1 3/4 pints vegetable stock

- 1 Tbsp butter

- 1/4 tsp salt

- 1/4 tsp pepper

Clean and prepare asparagus by cutting and discarding the woody stems.  Chop the rest of the asparagus into 1 1/2 inch lengths.

Heat the oil in a large saucepan and cook the spring onions and garlic until soft but not browned.  Stir in the asparagus, cover the pot, and let it sweat for 10 minutes.  

Add the stock, butter, salt, and pepper, and bring to a boil.  Stir occasionally.  Reduce the heat and let the soup simmer for 25-30 minutes, partially uncovered.

In a blender, food processor, or using a hand-held immersion blender, blend the soup in batches until smooth.

Enjoy!

Jane