Ingredients for Asparagus Soup
- 6 cups water
- 2 stalks celery
- 1 (15-ounce) can cannellini beans
- 1 pound asparagus
- Fennel Seed
- Celery Seed
- Dried Dill
- Salt
- Green Peppercorn
- 1/4 cup heavy cream or coconut cream (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
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How to Make Asparagus Soup
- Wash and chop 2 stalks celery. In a large pot, combine the celery with 6 cups of water and 1 (15-ounce) can of cannellini beans, including the liquid.
- Bring the mixture to a simmer over medium heat.
- Wash 1 pound of asparagus. Snap off the tough bottom ends and discard them.
- In a small bowl, grind 1/2 teaspoon of black pepper and 1/4 teaspoon of nutmeg. Add the spices to the soup.
- Add the asparagus stalks to the soup and simmer until tender, about 10-12 minutes.
- Remove the tough asparagus ends from the soup and discard.
- Carefully puree the soup using an immersion blender or a regular blender in batches (be cautious blending hot liquids).
- The soup can be made ahead up to this point. Store in the refrigerator for up to 24 hours.
- When ready to serve, gently reheat the soup. Stir in 1/4 cup of heavy cream or coconut cream for extra richness (optional).
- Steam the asparagus tips (reserved from step 3) for 3-5 minutes until tender-crisp.
- Serve the soup garnished with the steamed asparagus tips.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
24g
Carbs
9g
