Creamy, tasty and very satisfying – this Cream of Asparagus Soup is vegan, gluten and dairy free! I use potato to contribute cream and bulk; in this recipe I specifically used Yukon Gold potatoes for their sweetness.  Quite simple, sauté the asparagus, onions and garlic, add broth and potato and finish off with a whirl from a blender!  I prefer to use an emulsion blender for soups, but a mixer, food processor and blender will all work.  This soup is just as delightful re-heated.   Some serving suggestions, top with: fresh milled black pepper, slivers of parmesan cheese, hot roasted GF breadcrumbs, or slivered almonds.

      Yields 4 Servings

1 bunch Asparagus

2 Garlic cloves

1 large Onion

3 teaspoons Extra Virgin Olive Oil

2 medium Yukon Gold Potatoes (approximately 3 cups)

Salt & Fresh Milled Black Pepper to taste

5 cups Vegetable Broth, water or combination

Roughly chop the onion and garlic, set aside.  Clean the asparagus and remove ¾ inch from bottom, set aside.

Sauté onion and garlic in extra virgin olive oil until just golden, add the asparagus.  Add a pinch of salt, use tongs to toss and coat.  Place lid atop pot and cook on medium for about 20 minutes.  Cut off a few asparagus tops, set aside and return the stems to the pot.

Add the liquid to the pan.  Bring to a boil, add the potato, reduce to a simmer and cook for 30 minutes with the lid slightly ajar.  Once cooked turn off the heat, add a pinch of salt and pepper to taste.

Place the stick of an emulsion blender into the pot and blend (or place soup in a food processor or other blending tool).   Ladle the soup into bowls and top with asparagus tips.

“Creamy Asparagus Soup” by Liz Conforti, Forget What You Know About Wheat(c) 2015

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