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Cream of Asparagus Soup

The vibrant green color of this asparagus purée makes it as beautiful as it is delicious.

Submitted By:

Dietary Interests: Gluten-Free , High Fiber

Allergens: Dairy , Nuts

Yield:

1 ⅖ l (4 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1.4 l (4 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

720 ml (2 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 680 g (1 ½ pounds) asparagus, cooked, reserve 1 cup for garnish
  • 720 ml (3 cups) vegetable broth
  • (1 teaspoon) salt, optional
  • (½ teaspoon) ground black pepper
  • 240 (1 cup) Cashew Milk [or half & half]

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. Serve immediately.

Chef's Notes

  • This rcipe is a great one to mix and match your vegetables. Simply substitute any roasted vegetable in the same amount for the asparagus. Add cashews or peanuts instead of the cream to create extra richness. Adjust stock to create thinner/thicker soup.

Ingredients

  • 680 g (1½ pound) asparagus, cooked, reserve 1 cup for garnish
  • 720 ml (3 cups) vegetable broth
  • Tablespoon (1 teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper
  • 240 ml (1 cup) cashew milk , or half & half

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then increase to its highest speed. Blend for 6 minutes or until heavy steam escapes the lid.
  3. Serve immediately.

Chef's Notes

This recipe is a great one to mix and match your vegetables. Simply substitute any roasted vegetable in the same amount for the asparagus. Add cashews or peanuts instead of the cream to create extra richness. Adjust stock to create thinner/thicker soup.

Ingredients

  • 340 g (¾ pound) asparagus, cooked, reserve 1/2 cup for garnish
  • 360 ml (1 ½ cups) vegetable broth
  • teaspoon (½ teaspoon) salt, optional
  • teaspoon (¼ teaspoon) ground black pepper
  • 120 (½ cup) Cashew Milk [or half & half]

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
  3. Serve immediately.

Chef's Notes

This recipe is a great one to mix and match your vegetables. Simply substitute any roasted vegetable in the same amount for the asparagus. Add cashews or peanuts instead of the cream to create extra richness. Adjust stock to create thinner/thicker soup.