things i like best about this easy asparagus soup:
- it’s easy
- it’s delicious
- it’s adaptable
- it uses up leftover asparagus stems
- did i mention it’s easy?
easy, as in, sauté chopped shallots, add asparagus that has been cut or snapped into 2 or 3 pieces along with some garlic, add broth, and blend. aaaand done.
regarding the deliciousness, this easy asparagus soup is kind of like a good magic trick: the flavor is both simple and complex. it manages to have both a strong, clean asparagus flavor and also not be boring or one note. magic i tell you. (magic/the fact that this easy asparagus soup is made without cream, which would dull the flavor. vegan for the win!)
and in terms of adaptability, the first time i made this soup, i followed the recipe “exactly”. (if you’ve been following along here for any length of time, you know this statement falls somewhere between an exaggeration and an outright lie. what is more true is that the changes i made were minor and didn’t dramatically alter the soup – olive oil for butter to sauté the shallots, etc.)
the second time i made the soup, i made a more drastic change, which was to add a can of cannellini beans to the soup before i blended it. i wanted to see what would happen if i tried to make the soup heartier and turn it into a meal (at least by my standards – i know i’m not fooling any dedicated carnivores).
and i would say that i accomplished my mission of making the soup heartier. i would also say that i liked the clean asparagus flavor better in the soup without the beans. i think when i make the soup again (hello, multiple tupperware containers of leftover asparagus stems that i’ve been saving from other recipes over the past few days!), i will make it without beans and just know that it won’t be the only thing i eat at that meal. it very well may be the most delicious though…
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