As many of you know, we make some very tasty “creamy” soups. Some of them use our secret weapon – cashew cream. However, we heard from some loyal soup eaters that many of you couldn’t enjoy these soups because of tree nut allergies. Ladies and gents, we are pleased to offer you our nut-free “cream” of asparagus soup. Like our “cream” of mushroom, this soup has no cream and also no nuts! It is thick, silky, asparagusy, and delish. So amazing that we felt comfortable making up the word “asparagusy.” In a recent taste test (as with our original “cream” of asparagus soup recipe), soup eaters could not tell the difference between this soup and the famous creamy asparagus soup served downtown at Le Upscale Restaurant De Francois Fancy-frois. Haven’t been there? It’s kind of fancy. So throw out the Lactaid pills and dive into this soup for the ultimate creamy asparagus experience! It’s not just a soup. It’s an experience. Just go with it…
Ingredients (in no particular order): asparagus, potato, white wine, celery, bay leaves, baby spinach, onion, olive oil, salt, pepper, homemade vegetable stock
Soup type: Pureed
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Delicate in both flavor and consistency, this is a dreamy creamy and delicious soup. If only I was as delicate in its consumption. I heated my first portion in a saucepan on the stove, and after one blissful spoonful for a temperature test, that’s where I remained until the soup was gone! The soup’s flavor is addictively subtle, with a pleasant peppery punch in aftertaste. My unbridled enthusiasm for the soup also made for some chin-dribbling while standing at the stove. I’m clearly not a contender for Le Upscale Restaurant De Francois Fancy-frois, but this Cream of Asparagus soup is!
I, too, have had difficulty making it to the table with my bowl of warm soup. Instead, I devour it standing up. I could live on the stuff, and I’m not even a huge fan of asparagus. This soup is scrumptious!