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Cream of Asparagus Soup

I love the comfort of creamy soups in the winter. This one is a quick and easy vegetarian version.

  • 1 1/2 lbs. asparagus
  • 1 1/2 Tbs. olive oil
  • 1 clove garlic
  • 1 medium onion, diced
  • 1/2 lb. potatoes, diced
  • 2 vegetable bouillon cubes and 4 cups water
  • 1 tsp salt
  • 1 Tbsp lemon juice
Cream of Asparagus Soup
  1. Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.
  2. In medium saucepan, heat oil over medium heat. Add garlic and onion and cook, stirring often, until beginning to brown, 5 to 10 minutes.
  3. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.
  4. Add bouillon and 1 tsp salt. Reduce heat and simmer, partially covered, until potatoes are tender.
  5. Puree soup and drizzle with fresh lemon juice and black pepper just before serving.
  6. Add a small amount of olive oil to a saucepan.  Cook remaining 8 spears of asparagus until tender.  Use as a garnish.
Published: Wednesday, July 13th, 2011 by Kelly
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