Asparagus Soup (dairy free, gluten free, paleo, vegan friendly)
 
Prep time
Cook time
Total time
 
Velvety smooth asparagus soup with a richness and flavor that is much more than just a bowl of asparagus soup. Fennel, basil, and a splash of vinegar round out this creamy asparagus soup with no cream needed! Recipe can easily be halved or doubled, made ahead, and freezer friendly too!
Jessica:
Recipe type: soup
Serves: serves 12
Ingredients
  • You will need a hand-held immersion blender, or blender to puree soup.
  • Ingredients:
  • 3-4 tablespoons avocado oil
  • 1 tablespoon coconut oil (refined kind won’t impart coconut flavor)
  • 4 shallots, chopped
  • 2 leeks, white and light green parts only, chopped
  • 1 small onion, chopped
  • 3- 3½ lbs fresh asparagus, 1-inch trimmed off bottoms, cut in thirds, reserve 1 pound (mostly tips) for blanching
  • 1 fennel bulb with fronds, chopped
  • 4 garlic cloves, finely chopped
  • 1 handful basil leaves, chopped
  • 2 tablespoons apple cider vinegar, or sherry vinegar
  • 4 cups chicken or vegetable stock
  • 4 cups of water
  • 2½ tablespoons kosher salt, or to taste, divided
  • 1 teaspoon crushed black pepper, or to taste
  • *Rough chop of ingredients is enough since soup is pureed in the end.
Preparation
  1. *Halving the recipe will reduce cooking time by about half.
  2. Set a soup pot or large dutch oven over medium-high heat, when hot, add avocado oil and coconut oil then immediately add shallots, leeks, and onion. Stir to coat well. Stir again after a minute, cook for another 2-3 minutes, stirring occasionally, or until onion mixture forms browned edges. Add in asparagus pieces (remember to reserve a pound for blanching) and fennel to cook another 3-4 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot. Add a splash of oil if needed. Add garlic, basil, ½ tablespoon of kosher salt and half of black pepper (1/2 teaspoon), when fragrant add vinegar, stir again. Immediately add stock and water, stir again. Add in remaining kosher salt and black pepper. Once it comes to a boil reduce heat to medium-low to cook for 25-30 minutes.
  3. Meanwhile, for blanching: set a medium saucepan, filled halfway with water, on high heat. When boiling add the remaining 1½ tablespoons of kosher salt and reserved asparagus. Continue to boil for 5 minutes (exactly). While blanching, fill a bowl with water and a tray full of ice cubes. When asparagus is done, drain well then add to ice water and let it sit until soup is done.
  4. If serving the soup immediately: drain the blanched asparagus and add to the soup, puree directly in the pot using an immersion blender or transfer small batches at a time to a blender and puree.
  5. If making ahead: Drain blanched asparagus and keep sealed in a small bowl. It will stay fresh for up to 4 days. Cool the soup to room temperature (at least 4 hours) before storing in the refrigerator or cool completely before freezing (at least 6 hours). Before serving, add blanched asparagus to the soup and puree. Serve hot or cold. Garnish as desired.
  6. Note on blanching: salting the water with a generous amount of salt will season the asparagus as well as bring out the bright green color in minutes.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/asparagus-soup-dairy-free-gluten-free-paleo-vegan-friendly/