Creamy Asparagus Soup (Gluten Free – Dairy Free)

Spring weather is finally arriving for most of the country and the farmers’ markets are overflowing with beautiful produce. One of my favorites is asparagus and today’s Creamy Asparagus Soup is a perfect way to celebrate the season!

Spring is the best time to visit farmers’ markets because the excitement mounts as the beautiful fresh produce arrives, brightening our meals after a long winter. In addition to asparagus, look for rhubarb, spring garlic and onions, Meyer lemons, fava beans and other tempting treasures.

Rich in flavor but low in calories, vegetarian, and dairy-free, this is an amazing soup. It is so smooth and creamy you will find it hard to believe there is no dairy in it. This is so good I would serve it at brunches, showers, or for dinner.

This soup came about because of a meal served to my husband many years ago by our friend Margie. She made a version of this soup that was incredible and for years The Artist raved about it. I never got her original recipe, but figured it wouldn’t be too hard to replicate with a few tricks.

Pro Tip:

If the asparagus is thick and woody, you can peel the stalks to reveal the tender centers. The easiest way is to lay the asparagus flat on a cutting board and use a vegetable peeler. Holding it flat on the board keeps the stalks from snapping as you work with them. You only need to peel the thickest part of the stalk – and if you are working with very delicate stalks, you won’t need to peel them at all!

Because of the potential stringiness of asparagus, you need a powerful blender to puree this soup. A food processor doesn’t do as good a job and an immersion blender will miss pieces leaving you with a chunky soup. Just be sure not to fill the blender too full because hot liquids expand – if it doesn’t have enough room you will wind up with hot soup all over your kitchen. Yep, the voice of experience talking here.

The Artist and I really enjoyed this soup – fresh and creamy without any dairy! The bright green color is stunning on your table, the soup is bursting with flavor and light enough to start any meal, and it is about as healthy as you can get. This is a vegan soup, dairy-free, gluten-free soup that everyone will love!

 

Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Spring has Sprung! Hosted by Laura of Mother Would Know. We have a great mix of recipes including cocktails, appetizers, soups, sides, entrees, and desserts. Make sure you check out the links below.

 

Jane’s Tips and Hints:

All recipes say to trim the ends off asparagus, but how do you know how far up the stem to cut? Take one of the larger stalks, and holding it at either end, bend until it snaps. Use the longer piece as a guide to cut the rest of the bunch, discarding the smaller tough ends.

 

Gluten-Free Tips:

The only ingredient where there is any chance of gluten contamination is the stock. Be sure to read the labels carefully and use a brand that guarantees their products are gluten-free. If you have any questions, contact the manufacturer.

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. This page may contain affiliate links. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. Thanks for visiting The Heritage Cook!