(photography by Elaine Gordon)
by Elaine Gordon, Eating by Elaine
This effortless, dairy-free soup is ultra creamy and perfect for early spring. I was surprised at how gourmet and absolutely delicious it turned out given how simple the process and ingredients are. It is fresh tasting, full of flavor and so satisfying.
I love the creamy texture and vibrant green color of this soup. It is loaded with wholesome nourishing ingredients that together are soul soothing.
Health Benefits. Asparagus is a nutrient-packed vegetable offering an excellent source of vitamin A which is important for eye, skin and immune health. It also provides an excellent source of vitamin K which supports bone health. It is rich in heart healthy fiber and essential nutrients such as folate, vitamin C and E.
Selection. When selecting asparagus look for bright green (or violet-tinged) spears that are firm (not limp). The stalks should have tight, closed, compact, pointed tips. If you see open, wilted or shriveled tips that means it is past its prime. You can look for thick, medium or thin stalks. All sizes are fine and do not indicate the quality. I like medium to thicker stalks for soups but any will work in this recipe if you adjust the cooking time.
Storage. When you buy asparagus, it is best to eat it right away. If you cannot, cut half an inch from the bottom of the stalks and wrap the bottom of the spears in a wet paper towel. Or, you can place them in a dish with about an inch of cold water standing upright like flowers. Either way, store in your refrigerator with a plastic bag covering the asparagus ends. With either storage method they should last two to three days.
This recipe is vegan, gluten-free, soy-free, refined sugar-free and nut-free.
PRO TIP: Here’s how to trim the woody bottoms of asparagus. Hold the tip and the base of the asparagus spear in different hands and bend. The stalk will snap off in exactly the right spot.