Spring Asparagus Bliss Soup
Celebrate the vibrant flavors of spring with this delightful Asparagus Bliss Soup! Bursting with fresh asparagus and a medley of colorful vegetables, this creamy soup achieves its luscious texture without the use of cream. Instead of relying on dairy, the blend of vegetables provides depth and richness, while the subtle kick from mustard seeds and the aromatic presence of thyme elevate the dish to new heights. Perfect as a light starter or a wholesome meal, this soup can be enjoyed warm or chilled. And for those who prefer a dairy-free version, just use margarine. Enjoy the taste of spring in every spoonful!
10
Servings
102
Calories
14
Ingredients
Ingredients
butter or margarine
2 tablespoons (melted)
large onion
1 (chopped)
celery ribs
2 (chopped)
carrots
2 (peeled and chopped)
kosher salt
3 teaspoons (added directly)
dried thyme leaves
2 teaspoons (added directly)
bay leaves
2 (removed after cooking)
mustard seeds
2 teaspoons (added directly)
white pepper
1/4 teaspoon (added directly)
vegetable stock
6 cups (homemade or canned)
medium potato
1 (peeled and grated)
fresh asparagus
2 lbs (stems peeled and sliced into 1/2 inch thick rounds, tips set aside)
minced fresh garlic
1 teaspoon (added directly)
chopped fresh dill
2 tablespoons (for garnish)
Instructions
1
In a large soup pot, melt the butter or margarine over medium heat. Once melted, add the chopped onion, celery, and carrots. Sauté for about 4-5 minutes until the vegetables are tender and fragrant.
2
Stir in the kosher salt, dried thyme leaves, bay leaves, mustard seeds, and white pepper, ensuring that the veggies are well coated in the spices.
3
Pour in the vegetable stock, then add in the grated potato and the sliced asparagus, bringing the mixture to a rolling boil.
4
Once boiling, reduce the heat and partially cover the pot. Let it simmer for 30 minutes, allowing the flavors to meld and the vegetables to soften.
5
After simmering, remove the bay leaves. Puree half of the soup using a blender, food processor, or stick blender, returning it to the pot for a smooth consistency.
6
Add the reserved asparagus tips to the pot and simmer for an additional 4-5 minutes until they are tender yet still vibrant.
7
Remove the pot from heat and stir in the minced garlic, allowing its flavor to infuse into the soup.
8
To serve, ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped dill for an extra touch of flavor and color.
Nutrition Information
2.4g
Fat
19g
Carbs
3.2g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spring Asparagus Bliss Soup?
It is a vibrant and creamy vegetable soup made with fresh asparagus, carrots, and potatoes, designed to celebrate spring flavors without the use of dairy cream.
Is this soup recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and either butter or margarine.
How can I make this soup dairy-free?
To make this soup dairy-free, simply substitute the butter with margarine or a plant-based oil.
Does this recipe contain heavy cream?
No, the soup achieves its luscious and creamy texture through a blend of pureed vegetables and a grated potato rather than dairy cream.
How many servings does this recipe yield?
This recipe makes 10 servings.
How many calories are in one serving of Asparagus Bliss Soup?
Each serving contains approximately 102 calories.
How much asparagus is needed for this recipe?
You will need 2 lbs of fresh asparagus.
Can this soup be served cold?
Yes, the Spring Asparagus Bliss Soup can be enjoyed both warm or chilled.
What type of stock is recommended?
The recipe calls for 6 cups of vegetable stock, which can be either homemade or canned.
How should the asparagus be prepared?
The stems should be peeled and sliced into 1/2 inch thick rounds, while the tips should be set aside to be added later.
Why is a potato included in the ingredients?
A peeled and grated medium potato is added to help thicken the soup and provide a rich consistency.
When should the asparagus tips be added to the pot?
The tips are added after half of the soup has been pureed; they are then simmered for an additional 4-5 minutes.
How long does the soup need to simmer initially?
The mixture should simmer for 30 minutes to allow the flavors to meld and the vegetables to soften.
Which vegetables are used in the soup base?
The base includes a large onion, two celery ribs, and two carrots, all chopped and sautéed.
What is the fat content per serving?
Each serving contains 2.4g of fat.
How much fiber is in a single serving?
There are 4g of fiber per serving.
Can I use a stick blender for this recipe?
Yes, you can use a stick blender, a standard blender, or a food processor to puree half of the soup.
What spices are used to season the soup?
The soup is seasoned with kosher salt, dried thyme leaves, bay leaves, mustard seeds, and white pepper.
When is the garlic added to the soup?
One teaspoon of minced fresh garlic is stirred in after the pot has been removed from the heat.
What garnish is recommended for serving?
The soup is garnished with freshly chopped dill.
How many carbohydrates are in this soup?
There are 19g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 3.2g of protein.
Do I need to remove the bay leaves?
Yes, you should remove the two bay leaves after simmering and before pureeing the soup.
What is the purpose of mustard seeds in this recipe?
Mustard seeds provide a subtle kick and depth of flavor that helps elevate the vegetable profile.
Is this a fast recipe to prepare?
It involves a 4-5 minute sauté, a 30-minute simmer, and another 5-minute final cook, making it a relatively easy and efficient meal.
Can I use white pepper or must it be black pepper?
The recipe specifically calls for 1/4 teaspoon of white pepper for its specific flavor profile and to keep the soup's appearance clean.
Is this soup considered a healthy meal option?
Yes, it is low in calories and fat, high in fiber, and packed with fresh vegetables.
What should I do if the soup is too thick?
You can add a bit more vegetable stock to reach your desired consistency after pureeing.
How many ingredients are in this recipe?
There are 14 ingredients in total.
Can I use dried dill instead of fresh dill?
While fresh dill is recommended for the best flavor and color as a garnish, you could use a smaller amount of dried dill if necessary.