Asparagus soup is bright and flavorful, as well as being gluten-free and dairy-free.
- 2 lb of asparagus (approx. 1 bundle)
- 4 strips of bacon
- 4 cups of chicken or vegetable broth
- 2 tsp of potato starch (optional, to use as thickener for soup)
- 1.5–2 tbsp of olive oil (or more as needed)
- 1/2 tsp each of garlic powder and onion powder, optional
- 1 tsp of salt, or to taste
- pepper to taste
- Cook the bacon on a baking sheet in the oven at 400 degrees F until golden brown and crispy (this takes me 15-20 minutes). Once it’s finished cooking, place the strips between paper towels on a plate to soak up the grease. Once cooled, chop and set aside to use as a topping for the soup later.
- While the bacon is cooking, wash the asparagus and cut off the rough ends. You can either toss these or save them for later use in a broth. Roughly chop the remainder of the asparagus.
- Add 1 tbsp of the bacon fat to a pot over medium heat, along with 1 1/2 – 2 tbsps of olive (or more as needed). Next, add the asparagus to the pot and season with 1/2 tsp of salt, plus the garlic and onion powder (if you are including them). Saute the asparagus, stirring occasionally, for 10 minutes.
- Add the broth to the pot and bring to a boil. Then, reduce the heat to low and let simmer for 8-10 minutes, or until the asparagus is tender.
- Let the soup cool for a little and blend it in batches (be careful if the soup is still hot!). Process it until you get a smooth consistency. If you want to leave some asparagus whole for a more heart soup, only blend 1/2 of the asparagus. Add the soup back to the pot and bring to a boil.
- Combine the potato starch with 4 tsp of cold water until there are no lumps, then add to the soup once it is boiling. Stir for 1 minute, then remove from heat. Season with pepper to taste, and top with chopped bacon.
- Category: Soups
- Method: Stovetop
Keywords: asparagus soup