Asparagus Soup without Cream

This is an easy recipe with tons of great flavor! A perfect weeknight meal for busy families.
CourseSoups and Stews
CuisineAmerican
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings4 servings
Calories167kcal
AuthorDeb Clark

Ingredients

  • 2 lbs roasted asparagus
  • 2 large Yukon Gold potatoes, about 4 cups diced chopped into ½” dice
  • 1/2 onion chopped
  • 2 stalks celery chopped
  • 1 clove garlic minced
  • 3 slices of bacon
  • 1/2 cup grated Parmesan cheese or a rind Parmesan cheese
  • 4 cups chicken stock or broth
  • 1/2 tsp each salt & pepper for roasting asparagus
  • 2 tbsp olive oil
  • 3/4 tsp salt optional


Instructions

  • Preheat the oven to 375 degrees
  • Start by roasting the asparagus – snap off the woody ends and reserve for vegetable stock or another use. Lay the asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt & pepper. Put in the preheated oven for 15 minute. Remove from oven, allow to cool. When cool, cut into ¼” pieces.
  • While the asparagus is cooking, brown the bacon in a large stockpot over medium heat. Remove when crispy, reserving the drippings.
  • Next, add the potatoes, onions, celery and Parmesan cheese rind (if using shredded parmesan add this after adding the stock) and season with black pepper. Cook the vegetables for about 5 minutes, they will be slightly browned.
  • Add in the stock and about ¾ of the chopped asparagus. (Reserve adding salt and remaining asparagus until the end of the cooking process.) Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 15 minutes. Turn off the heat.
  • Remove the remains of the Parmesan rind (it’s job is done!) If you’re using shredded parmesan, add it now and stir until incorporated.
  • Using an immersion blender or stand blender, cream asparagus soup until it is smooth and velvety.
  • When the consistency is to your liking, taste & adjust seasonings, add salt if needed.
  • Garnish with reserved asparagus tips and bacon crumbles. A drizzle of good olive oil adds so much flavor!

Notes

You can also use a food processor to cream the soup.

Nutrition

Calories: 167kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1272mg | Potassium: 510mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 20.7mg | Calcium: 146mg | Iron: 3.7mg

Article Categories:
Soup Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..