I had a bag of overcooked asparagus given to me by my mother (this was supposed to be for Easter lunch). She suggested I make some soup – so I did some googling online to find the best, simplest, healthiest (and easiest) recipe, and found a pretty good one. I used my Vitamix, although, I’m sure you can use any food processor. I placed the soup in a pot and heated it on the stove at the end.
Here are some other tips:
– my husband likes to ‘doctor’ some of my meals and recommended adding some hot sauce. (I’m not a fan of hot sauce, but he said it tasted amazing after)
– I used nonfat half and half
– You can also use soy or almond milk instead of half and half
– I added small croutons in the boys soup to encourage them to eat it. It worked!
I found the recipe here:
- 1 1/2 pounds (680 g) asparagus spears, cooked (reserve one cup pieces for garnish)
- 1 1/2 cups (360 ml) vegetable broth
- 1/2 cup (120 ml) half and half OR a few raw cashews or raw macadamias
- salt and ground black pepper, to taste
- Place asparagus and vegetable broth into your Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for up to 6 minutes or until the soup is piping hot.
- Reduce the speed to Variable 4 and pour the cream through the lid opening. To make this vegan you could use soy milk or almond milk OR place a few raw cashews or raw macadamias, then place the lid back on and blend on high for about 30 seconds until smooth and creamy.
- Season to taste with salt and pepper. Serve immediately over reserved asparagus pieces.