I love this time of year! Not only is the sunshine and warm weather such a welcome sight after a cold winter, but Spring time in the kitchen is just so much fun. It’s exciting to have fresh produce available in the garden and farmer’s markets again. There are so many fresh, healthy, delicious Spring recipes to start cooking.
First up on our Spring menu is this delicious Cream of Asparagus Soup. It’s one of those recipes that you really have to taste to truly understand just how good it really is. My kids were hesitant at first, because the soup is very green after all, but all it takes is one taste and you can win even some pretty picky eaters over!
This soup is really healthy, although it tastes so good you can almost forget about the “healthy” aspect. The rolled oats add extra whole grain nutrition to this soup and also add to the creamy texture without any dairy in the recipe. It is mild in flavor, which is how I can even get the kids to gobble up such a green soup, and can be served warm or cold.
When you are selecting your asparagus, look for stalks that are similar in size so that they cook more evenly. Pick bright colored stalks with tightly closed tips.
To remove the thick, woody parts at the bottom of the asparagus stems, just break them between your thumb and index finger, about an inch from the bottom. You can easily do this by hand with no special kitchen tools required.
For this soup, break the asparagus into approximately 2 inch pieces. They won’t take long to cook and will be ready to puree smoothly after simmering for only 15 minutes.
This Cream of Asparagus Soup makes a really nutritious springtime meal. It also makes a perfect addition to your Easter entertaining menu because it’s impressively delicious and healthy, yet very simple and quick to make.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 tablespoon fresh snipped dill
- 1 bunch of asparagus, washed, trimmed and cut into 2-inch pieces (about 1 1/2 pounds)
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 1/2 cup rolled oats
- 1 teaspoon sea salt
- freshly squeezed lemon juice
- sour cream or plain yogurt for garnish (optional)
- In a 4 quart soup pot, heat oil and saute onion with cumin and dill until softened, about 5 to 7 minutes. Add asparagus and saute for an additional 5 minutes. Add stock, bay leaf, oats, and salt. Bring to a boil then reduce heat and simmer for 15 minutes.
- Let the soup cool slightly, then transfer to a blender and puree until smooth. Reheat if necessary and adjust spices to taste, adding a squeeze of fresh lemon juice to taste. Top each serving with a dollop of sour cream or plain yogurt if desired. Soup can be served warm or cold.