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Creamy Asparagus Soup
Contributed by: Melinda
Creamy without any dairy.
Olive Oil
2 bunches Asparagus
1 small yukon gold potato
Salt
1 onion
1 large garlic clove, minced
32 oz. carton Imagine organic vegetable broth
- Cut Asparagus about in the middle (separate the tender tip portion from the bottom) and set aside tip portions for later
- Using a vegetable peeler, peel the bottoms and cut into 1 inch pieces.
- Peel and dice potato.
- Heat oil in a large soup/stock pot and saute onion until transluscent - don't brown.
- Add garlic and saute for 1 minute
- Add vegetable broth, asparagus pieces (not tips) and potato.
- Add salt to taste (1 teaspoon is probably enough)
- Cook over medium heat for about 15 - 20 minutes until vegetables are very tender.
- Turn off heat and allow to cool slightly
- Using a slotted spoon, remove vegetables and place into a food processor or blender. Puree until smooth
- Return vegetable puree to pot, incorporate with broth and taste for seasoning.
- Cut Asparagus tip ends into bite sized pieces and add to pot.
- Continue cooking over medium low heat, stirring occasionally until tips are cooked to taste.
Any fresh herbs you like with asparagus can be added with the tips.
Questions about this recipe?
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