Dairy Free Cream of Asparagus Soup
This vibrant soup delivers rich comfort and bright flavor in every spoonful. It is an elegant, crowd-pleasing choice for any occasion.
Equipment
- immersion blender
Ingredients
- 2 lb Asparagus, Woody Ends Trimmed
- 3 tbsp Dairy Free Butter, Divided
- 1 medium Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 1 medium Yukon Gold Potato, Peeled & Diced
- 4 cups Vegetable Broth
- 3/4 cup Unsweetened Oat Milk
- 1 tsp Lemon Zest
- 1 tbsp Fresh Lemon Juice
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Chives, Chopped
Instructions
- Cut the top 1 1/2 inches off the asparagus to reserve the tips, then chop the remaining stalks into 1 inch pieces. Melt 1 tbsp of butter in a large pot over medium heat and saute the tips for 3 minutes until bright green and crisp tender. Set aside.
- Melt the remaining butter in the same pot. Add the onion and cook for 5 minutes until soft, then stir in the garlic for 1 minute.
- Add the asparagus stalks, potato and broth. Bring to a boil, then simmer for 15 minutes until everything is very tender.
- Blend the soup with an immersion blender until completely smooth and bright green.
- Stir in the oat milk, lemon zest, lemon juice, salt and pepper and warm through for 2 to 3 minutes.
- Serve topped with the sauteed asparagus tips and chives.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 23gProtein: 7gFat: 10g