No Cream Asparagus Soup with Whole Grain Croutons

Discover a beloved favourite: my go-to Asparagus Soup recipe!

This delightful soup boasts a creamy texture without the need for heavy cream, offering a fresh and healthy option that’s both easy to prepare and bursting with flavour. Whether you’re hosting a gathering or seeking a quick weeknight meal, this versatile dish is sure to impress.
Serve it piping hot or chilled with crispy croutons for a comforting meal, or chill it in shot glasses for a sophisticated appetizer option.

Best enjoyed when asparagus is in season, this recipe calls for almond milk, though oat or soy milk can be substituted—just be sure to opt for unsweetened varieties. Embrace the season and treat your taste buds to this delicious dish!

Looking for more ways to use up your asparagus?

• Cacio e Pepe Roasted Spring Asparagus Recipe
• Super Easy Asparagus and Brie Tart Recipe

– Carolyn

Ingredients:

• 2 bunches of asparagus (about 2 lb.)
• 4 tbs unsalted butter or olive oil
• 2 large shallots, minced
• 2 cups almond milk (you can also use soy milk or regular milk)
• 2 cups water
• 11⁄2 tsp Kosher salt
• 1⁄2 tsp white pepper
• 3⁄4 cup sliced almonds with skins
• Small handful chives, chopped

For the croutons

• 3-4 slices of whole grain bread, cut into 1⁄2 inch cubes
• 2 tbs Extra-virgin olive oil
• Kosher salt for sprinkling

Instructions:

Step 1

In a medium sized soup pot, heat butter or oil, add the shallots, cook until translucent, about 3-5 minutes.

Step 2

In the meantime, trim the hard woody ends of the asparagus by snapping them where they most easily break, discard the ends.

• Chop the asparagus in 1-inch pieces. Set aside.

Step 3

When shallots have softened, add almond milk, water, salt and pepper, bring to a boil.

Step 4

Add asparagus, cook 5 minutes, turn heat off.

Step 5

While soup is cooking, place the sliced almonds in the blender or processor, chop until almonds are mostly finely chopped but leave some a little chunkier for texture, transfer to a heat proof bowl or second pot – where the pureed soup will eventually go into.

Step 6

When the soup has cooled enough to puree, then, working in batches, puree the soup until finely pureed, transfer to the pot/ bowl with almonds.

Step 7

Mix the almonds throughout the soup, serve hot or cold, with chives and croutons

Step 8

For the croutons (I do this while the soup is cooking or afterwards), heat the olive oil in a fry pan, add the bread and toss.

• Continue tossing until the bread is toasted and dried out, sprinkle with salt, remove from heat, transfer to a plate to cool.
• You can store the croutons in an airtight container for up to 3 days or in the freezer for 6 months.