Asparagus Soup

Asparagus season starts in early Spring when the air is still chilly, but the ground is starting to wake from its winter slumber. This soup is a rich and delicious way to celebrate the new season.

Asparagus soup

Asparagus soup garnished with olive oil and a sorrel leaf.

Asparagus soup

Author: Erica Leazenby, MD
Time: 25-30 minutes
Serves: 4

Ingredients:

1-2 Tbsp olive oil
1 onion, sliced then
1 medium yellow potato, diced (no need to peel)
1 lbs. asparagus, cut in 1 inch pieces
¼ cup raw cashews, rinsed
3-4 cups stock of choice
½ teaspoon sea salt and more to taste
3-4 grinds of fresh ground pepper to tasted

Directions:

  1. Over medium heat, sauté the onion in the olive oil until the onion is soft and translucent.

  2. Add the potato and asparagus and sauté for 3-5 minutes until the asparagus is bright green.

  3. Add the stock, salt, pepper and cashews. Simmer until the potatoes are soft.

  4. Puree the soup in a blender until smooth. Season with salt and pepper to taste. Garnish with a drizzle of high-quality olive oil and enjoy.

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