Creamy Asparagus Soup

You know it's spring when asparagus starts showing its pretty little tips in the front and center of the produce section. I didn't discover this delicious vegetable until well into my twenties, so I make up for lost time every time it's in season. Asparagus is rich in folic acid and vitamins A, C, E and K, as well as being a great source of glutathione, which is a compound that helps our bodies break down free radicals and other carcinogens. Bonus: It is full of antioxidants, which, among other things, may slow the aging process.

I like asparagus in every possible form: roasted, steamed, sautéd and shredded - you name it. Asparagus soup is especially good and this one makes use of one of my favorite unsung herbs, tarragon. Tarragon has a distinctive flavor, not unlike a mild version of fennel, and it pairs beautifully with the asparagus.

You can make it on the stove top or in an Instant Pot which takes virtually no time at all.

Enjoy!

xo

Lisa

Print

With ImageWithout Image

Creamy Asparagus Soup

Yield: 6

Author: Lisa Levine

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A delicious way to use some of the asparagus that's so abundant in springtime!

Ingredients

• 2 tablespoons butter, ghee or avocado oil
• 1 large leek, rinsed and chopped (white part only)
• 1/2 sweet onion, diced
• 1 small fennel bulb, chopped
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1 lb asparagus, woody ends discarded, chopped into 1” pieces
• 1 small head cauliflower, chopped into small florets
• 4 cups chicken bone broth
• 1 tablespoon lemon juice
• 1/2 tsp lemon zest
• 2 tablespoons fresh tarragon leaves, chopped
• 1 can coconut milk
• Additional chopped tarragon and fennel fronds for garnish
• Salt and pepper to taste

Instructions

For the Instant Pot

1. Set the Instant Pot to “Sauté” and add the ghee or avocado oil. As soon as it’s melted, add leeks, onions, fennel, garlic and kosher salt. Cook for about 4-5 minutes stirring occasionally, just until the vegetables are fragrant and translucent. Instant Pots tend to run high on the sauté feature so you may need to keep an eye on it so they don't burn!
2. Press the Keep Warm/Cancel button on the Instant Pot. Add asparagus, cauliflower, lemon zest, and tarragon and stir to combine.
3. Add broth. Make sure vegetables are mostly submerged. The Instant Pot should only be about 2/3 full.
4. Put Instant Pot lid on top, secure it into the locked position (always make sure the valve on the top is in the sealed position).
5. Press “Manual” (on HIGH pressure) and set cook time to 5 minutes. It takes several minutes to build pressure before the cooking time actually begins.
6. When timer sounds, turn the Instant Pot off by pressing the “Keep Warm/Cancel” button. Turn the valve to release the pressure.
7. Puree soup in small batches in a blender or you can use an immersion blender instead which can be easier and less messy.
8. Add the coconut milk and lemon juice and season to taste with salt and pepper.
9. Garnish with more chopped tarragon or chopped parsley.

For the stove top

1. Melt the ghee or avocado oil in a large sauce pan or dutch oven with a lid.
2. As soon as it’s melted, add leeks, onions, fennel, garlic and salt. Cook for about 5 minutes stirring occasionally, just until the vegetables are fragrant and translucent.
3. Add asparagus, cauliflower, lemon zest, and tarragon and stir to combine.
4. Add broth, bring to a boil and then cover and simmer for about 10 minutes or until the asparagus and cauliflower are soft and tender.
5. Puree soup in small batches in a blender or you can use an immersion blender instead which can be easier and less messy.
6. Add the coconut milk and lemon juice and season to taste with salt and pepper.
7. Garnish with more chopped tarragon or chopped parsley.

Notes:

I love fennel and it's mild anise taste, and it pairs really well with the tarragon in this recipe. If you don't care for fennel then sub with additional sweet onion.

Did you make this recipe?

Tag @thelisalevine on instagram and hashtag it #audaciouslydelicious

Created using The Recipes Generator

Embed Block

Add an embed URL or code. Learn more