Creamy Asparagus Soup (Gluten Free)
40 min
|
easy
|
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
This creamy asparagus soup is spring in a bowl, silky and bright from heaps of asparagus and garlic, with potato doing the thickening so it stays gluten free.
I season it like I mean it, finish with a swirl of cream and tender tips, and serve it as a fast weeknight dinner or a chic starter that tastes restaurant-level without the fuss.
Ingredients (4 servings)
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Ingredients
- 1 Tbsp olive oil olive oil
- 1 small onion, diced onion 1 ct small
- 4 garlic cloves, minced garlic 0.36 head (for garlic cloves)
- 1½ lb (about 1 bunch) fresh asparagus, trimmed, chopped (reserve some tips for garnish) fresh asparagus 1.5 lb (about 1 bunch)
- 3 cups gluten-free vegetable broth gluten-free vegetable broth 1.5 lb
- 1 medium Russet potato, peeled, diced (for creaminess) Russet potatoes 0.33 lb medium
- ½ cup heavy cream heavy cream 4 fl oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- asparagus tips, steamed (optional, for garnish) fresh asparagus 3.03 oz (for asparagus tips)
How to Make Creamy Asparagus Soup (Gluten Free)
-
Prep the asparagus and aromatics
Trim woody ends from the asparagus and reserve them for stock, then chop the tender stalks and set aside the tips for garnish.
Dice the onion and mince the garlic, and peel and dice the potato into small cubes for quicker, even cooking.
-
Sweat the onion and garlic
Heat the olive oil in a medium pot over medium heat until it shimmers.
Add the onion with a pinch of the salt and cook, stirring, until translucent and sweet, about 5 to 7 minutes.
Stir in the garlic and cook 30 seconds until fragrant, and keep it pale to avoid bitterness.
-
Simmer the vegetables
Add the chopped asparagus stalks and diced potato to the pot and stir to coat in the aromatics.
Pour in the gluten-free vegetable broth, add the remaining salt and black pepper, and bring to a lively simmer.
Cover and cook until the potato is tender and the asparagus is bright green, about 10 to 12 minutes.
-
Cook the asparagus tips for garnish
Steam or blanch the reserved tips in salted water until just tender, 1 to 2 minutes, then shock in ice water to lock in color.
Drain well and set aside for a crisp-tender finish on top.
-
Blend safely
Remove the pot from heat and cool for 2 minutes to settle the simmer.
Blend with an immersion blender right in the pot until velvety, or use a regular blender in batches, venting the lid and covering with a towel to release steam.
Blend until completely smooth, and strain through a fine sieve if you want a silkier texture.
-
Finish with cream and adjust
Return the soup to gentle heat and stir in the heavy cream.
Taste and adjust salt and pepper, then thin with a splash of hot broth if needed or simmer a minute to thicken if it feels loose.
Keep it just below a simmer after adding cream so it stays glossy and never splits.
-
Serve and garnish
Ladle into warm bowls and crown with the steamed asparagus tips.
Finish with a drizzle of good olive oil and a crack of black pepper, and serve hot.
Substitutions
- Heavy cream -> Full-fat coconut milk
- Coconut milk keeps it gluten free and adds a subtle, round sweetness while delivering the same luxe mouthfeel; a squeeze of lemon at the end balances the extra richness.
- Potato -> Cauliflower florets
- Cauliflower blends ultra smooth and keeps the color light and bright while giving body without the starch, so the soup stays silky and a touch lighter.
- Vegetable broth -> Gluten-free chicken broth or GF bouillon plus water
- A good GF chicken broth or clearly labeled GF bouillon brings deeper savoriness and a longer finish, making the asparagus taste sweeter by contrast.
Tips
- Lock in vivid green
- Keep the pot covered while simmering and stop cooking as soon as the potato is tender; overcooking dulls the color and the flavor.
- Season in layers
- Salt the onions while sweating and taste again after cream is added, since dairy softens salt and you may need a small final bump.
- Blend like a pro
- Let the soup rest off heat for a minute, then blend on low and increase to high so steam does not blast the lid and dilute texture with air.
- Ultra-smooth restaurant texture
- Pass the blended soup through a fine mesh strainer, pressing with a ladle; the payoff is a glossy, almost satin finish.
- Use the trimmings
- Simmer the woody asparagus ends with a small piece of onion and a bay leaf for 20 minutes, strain, and use this green stock in place of some broth for extra asparagus depth.
- Smart storage
- Chill quickly in shallow glass containers and press plastic wrap directly on the surface to minimize oxidation and keep that fresh color.
Nutrition Facts *
| Energy | 245 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 16 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup looks dull or gray. What went wrong?
- The asparagus likely overcooked or the soup simmered too long after blending; cook just to tender, blend promptly, and reheat gently without boiling.
- The texture is stringy. How do I fix it?
- Blend longer on high, then pass through a fine mesh strainer; peeling especially thick asparagus bottoms before chopping also reduces fibers.
- Can I use frozen asparagus?
- Yes, add it straight from the freezer and reduce the simmer by a few minutes; keep it bright by not overcooking and blend as soon as it is tender.
- How do I make it dairy free without losing creaminess?
- Use full-fat coconut milk or a blend of coconut milk and a handful of soaked cashews, then finish with a squeeze of lemon to keep it balanced.
- My soup is too thin. How can I thicken it fast?
- Simmer uncovered for a few minutes to reduce, or blend in a few steamed cauliflower florets or a spoon of instant mashed potato flakes, both gluten free.
- Can I make it ahead and reheat?
- Yes, refrigerate up to 3 days and reheat gently over low heat, stirring often; avoid boiling after the cream is in to keep it silky.
Serving Suggestions
Brighten each bowl with a lemon zest and chive sprinkle or a swirl of herb oil, and add a few toasted almond slivers for crunch that plays against the velvet texture.
Serve with warm gluten-free sourdough, or pair the soup with seared shrimp or a simple grilled salmon to turn this into a full, power-lunch situation.
More pairings:
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