cream of asparagus soup
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
If you prefer to prepare as a non-vegan soup, substitute the pecans with non-fat Greek yogurt or mascarpone.
:
phoebe's pure food
:
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
In a 2-quart pan sauté the onions and garlic in the olive oil until tender, about 3-5 minutes.
Add the asparagus and broth, bring to a boil, cover and reduce to low heat.
Cook the asparagus until tender. Divide the soup into two separate bowls, allowing it to cool enough to puree in a blender.
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/
3.5.3208