Flip Cookbook

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Quick and Easy Cream of Asparagus Soup

Sometimes I really can’t think of what to cook. And honestly I don’t even want to think about what to cook. To solve this dilemma I do this weird thing of picking out a cookbook and opening it randomly to a page. Often this doesn’t work so well because I end up with a recipe that I don’t even have the ingredients for. But sometimes, sometimes it works like a charm! I don’t have to think AND I have something tasty I can make. Wonderful!

Today was definitely one of those days. You see, I’m in the middle of a wonderful new feature for Velvet Aroma. Wish I could tell you what – but you’ll see soon enough! Anyhow, when I’m in the middle of programming it’s really hard for me to interrupt myself for anything – let alone food. You’d think this would mean that I could just go on without food. Nope – if I do that I know that I’ll transform into a toddler. Cranky for food and ready to throw a tantrum.

This recipe is adapted from one of my first cookbooks – “The Pleasures of Vegetarian Cooking” by Tarla Dalal. It was given to me when I first spread my wings and flew away from my mom’s home-cooked meals. I wasn’t able to find the book on Amazon – but here are a bunch of other ones written by her.

I hope you enjoy cooking and eating this quick and easy Cream of Asparagus Soup!

Enjoy!

Cream of Asparagus Soup

Makes: 4 servings
Ready in: 30 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 bundle asparagus
  • 1/2 large onion or 1 small onion
  • 3 cups water
  • 1/2 cup half and half or yogurt or fresh cream
  • salt pepper to taste

Directions

1. Wash and trim the asparagus. Trim by snapping off the edge. Chop into large pieces.

2. Chop up the onion.

3. Over medium high heat, heat the olive oil in a soup pot. Add both the onions and asparagus to the pot. Saute for about 5 minutes till onions become translucent.

4. Add the water and bring the water to boil by turning up the heat to high. Once boiling, lower heat to medium low, cover and let it simmer for about 10 – 15 minutes. Asparagus should be really soft.

5. Using a handblender or food processor blend the soup completely. Be careful – the soup is hot! When you’re ready to serve, add the half and half, salt and pepper. Serve hot.

This recipe is shared at: Gluten Free Wednesdays

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6 Responses to Quick and Easy Cream of Asparagus Soup

  1. asparagus soup sound so comforting. i would love to have some right now!!! i think i would prolly use cashew cream instead of yogurt to veganize! :D

  2. jayu says:

    Cashew cream sounds good too, actually lots of indian receipes use cashew cream and the gravy becomes richer. Even though they add more calories to your diet its ok to treat with it once in a while for me too.
    I am going to make some Asparagus soup today Raj as I have them waiting for me in my Refrigarater!
    Thank you for sharing.

  3. Chelsea says:

    What if you don’t have a hand blender? Do you just use a blender? And when would you do this – before or after cooking the soup?

    THANKS!!!

    Chelsea

    • Raj says:

      Blender would work great – in fact that’s how I used to do it before I got a hand blender. You still want to blend it after you cook the soup. You do have to be more careful when using a blender because the soup will be VERY hot. Also you might have to split the soup into batches depending on the size of your blender.

  4. Chelsea says:

    Ok! I am making it for dinner! Thanks for getting back to me so quickly!!!! Wish me luck!

    • Raj says:

      I’m sure you’re going to have a delicious diner! (And you really don’t need luck – just some salt and pepper will do the trick :D)

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