This delicate and creamy asparagus soup tastes wonderfully luxurious, yet it’s made without heavy cream — just vegetables and broth. The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring, when its shoots break through the soil and reach their 6-8 inch harvest length.
Servings 6: calories 270 per serving.
Ingredients
- 2 pounds green asparagus
- 1 large onion, chopped
- 5 cups vegetable broth
- ¼ teaspoon fresh lemon juice, or to taste
- Bragg Liquid Aminos to taste
- Pepper to taste
Instructions
- Cut asparagus into ½-inch pieces.
- In a large pot, heat margarine over medium-low heat, and cook the onion for a few minutes, until softened.
- Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- Season with lemon juice, and Bragg Liquid Aminos and pepper.
Notes
This soup keeps in the fridge for up to 2 days. To freeze, let soup cool completely before freezing it in an air-tight container. Slowly reheat soup on stove-top (or microwave) before serving.
