cream of asparagus soup
 
Prep time
Cook time
Total time
 
If you prefer to prepare as a non-vegan soup, substitute the pecans with non-fat Greek yogurt or mascarpone.
:
: healthy, dinner, soup, side
Cuisine: healthy, dinner, soup, side
Serves: 3 cups
Ingredients
  • 1 tablespoon olive oil
  • 1 cup green onions, green and white parts, chopped
  • 1 clove garlic, chopped
  • 1 pound asparagus, ends trimmed and cut into 1-inch pieces
  • 2 cups low-sodium broth
  • ¼ cup raw pecans
  • Fresh chives, chopped
Instructions
  1. In a 2-quart pan sauté the onions and garlic in the olive oil until tender, about 3-5 minutes.
  2. Add the asparagus and broth, bring to a boil, cover and reduce to low heat.
  3. Cook the asparagus until tender. Divide the soup into two separate bowls, allowing it to cool enough to puree in a blender.
  4. Add the pecans to the soup and puree, each half of the batch, in a blender until smooth. Season with salt and pepper. Garnish with chopped chives.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/cream-asparagus-soup/