Creamy Asparagus Soup
Creamy Asparagus Soup is a silky spring soup made with fresh asparagus, sunchokes, leek, oats, and mushroom broth. Naturally creamy without dairy, this wholesome soup is light, nourishing, and full of fresh seasonal flavor.
Equipment
- food processor, or blender
- Large saucepan or stockpot
- Measuring cups
- Wooden spoon
Ingredients
- ⅓ cup certified gluten-free rolled oats
- ½ teaspoon freshly ground black pepper
- ⅔ cup water
- ⅔ quart mushroom broth
- ⅔ teaspoon sea salt
- 2 medium sunchokes scrubbed and chopped
- ⅔ bunch asparagus trimmed and cut into 1-inch pieces
- ⅔ leek white and light green parts only, rinsed and chopped
- ⅔ tablespoon extra-virgin olive oil
Instructions
- Heat the olive oil in a large saucepan or stockpot over medium heat.
- Add the chopped leek and cook until softened.
- Stir in the sunchokes and asparagus.
- Cook for 2 to 3 minutes.
- Add the mushroom broth, water, rolled oats, and sea salt.
- Bring to a boil.
- Reduce the heat and simmer for 15 to 20 minutes.
- Transfer the soup to a blender or food processor in batches.
- Blend until smooth and creamy.
- Return the soup to the pan if needed.
- Season with freshly ground black pepper.
- Serve warm.
Notes & Wine Advice
Recipe Notes
Sunchokes create an incredibly creamy texture without adding dairy or cream. Blend the soup until completely smooth for the most luxurious consistency. Fresh asparagus delivers the brightest flavor during spring but frozen asparagus also works well. This soup can be refrigerated for up to four days and reheats beautifully over low heat.Wine Advice
A crisp Sauvignon Blanc highlights the fresh asparagus and herbal flavors beautifully. For a fuller-bodied pairing, enjoy a lightly oaked Chardonnay, which complements the soup's naturally creamy texture.Nutrition values
Calories: 165 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 560 mg | Sugar: 6 g