Asparagus is the shining star of this simple spring soup! Infused with citrus notes and fresh herbs, it’s simply perfect with crusy bread and a fresh spring salad. Think radishes, fennel and crisp butter lettuce, with a simple vinaigrette and you have the perfect meal.
You can infuse this soup with any number of herbs, like parsley or chives and it would be equally delicious.
If possible, you could make your own almond milk, but if you are going to use store bought, make sure you’re selecting unsweetened and unflavored!
This soup will keep well for a few days, and I think it would be equally delicious chilled as hot.
Enjoy and let me know how yours turns out!
- 1 Tablespoon olive oil
- ½ white onion, minced
- 24 oz. almond milk, unsweetened
- 2 Tablespoons fresh tarragon, chopped
- 2 cups asparagus, blanched
- zest + juice of 1 lemon
- salt and white pepper to taste
- Heat the olive oil in a sauce pan and add the minced white onion.
- Saute on low for about 5 mins, or until translucent.
- Add the almond milk and fresh herbs and heat to a simmer.
- Cook on low for about 3 mins. to infuse the milk with the tarragon flavor.
- Turn off and allow to stand until ready to use.
- Meanwhile, heat some water in a medium sized sauce pan.
- Cut the asparagus so the woody bottom part of the stems is removed and then chop the asparagus stems into 1 inch pieces. Cook in the boiling water for 1 mins.
- Remove from the boiling water and run cold water over the stems to stop the cooking.
- Add the milk mixture and asparagus to a blender and carefully holding the lid of the blender down blend on low, slowly increasing the speed, until smooth. You want to make sure that you start blending on low so the blender doesn’t “explode” with the force of the highest speed.
- Add the lemon juice, lemon zest, salt and pepper to taste.
- Serve garnished with fresh sliced asparagus, tarragon and cracked black pepper.