Asparagus Soup Recipe

Ingredients for Asparagus Soup

• 6 cups water
• 2 stalks celery, chopped
• Navy Beans
• 1 pound asparagus
• Fennel Seed
• Celery Seed
• Dried Dill
• Salt
• Green Peppercorn
• Light Cream

How to Make Asparagus Soup

1. 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.
2. Bring the mixture to a simmer over medium heat.
3. Wash 1 pound of asparagus. Snap off the tough bottom ends and discard them.
4. In a small bowl, grind 1/2 teaspoon of black pepper and 1/4 teaspoon of nutmeg. Add the spices to the soup.
5. Add the asparagus stalks to the soup and simmer until tender, about 10-12 minutes.
6. Remove the tough asparagus ends from the soup and discard.
7. Carefully puree the soup using an immersion blender or a regular blender in batches (be cautious blending hot liquids).
8. The soup can be made ahead up to this point. Store in the refrigerator for up to 24 hours.
9. When ready to serve, gently reheat the soup. Stir in 1/4 cup of heavy cream or coconut cream for extra richness (optional).
10. Steam the asparagus tips (reserved from step 3) for 3-5 minutes until tender-crisp.
11. Serve the soup garnished with the steamed asparagus tips.