Annnd we're back! Sorry for the gap in posting, I had the brilliant idea to leave on vacation for 2 weeks and move immediately after I was back. I managed to pack and move within a 3 day time period - thank goodness for movers! Now I am finally getting settled AND I have a kitchen that I can call my very own...which means plenty more delicious creations to come!
I'm the type of person who will go out to eat at a restaurant, order a dish I end up loving, and decide that I can make the exact same dish at home. This recently happened at a restaurant called Reverb here in San Francisco. I had the Asparagus Soup, which had a lemon coconut ice cream with grilled asparagus. I loved the flavor profile and made a note to create my own recipe with these same flavors.
My recipe isn't exactly the same, as I didn't include the lemon coconut ice cream. I did, however, use coconut as the cream base to the soup as opposed to using heavy cream like most cream based soups.
While the name suggests that this is a heavy, creamy soup it is actually quite the opposite. The base of the soup is asparagus and chicken broth, with just 1/3 cup of coconut milk added to the entire recipe, along with plenty of fresh squeezed lemon juice.
This soup is ridiculously easy to make. There are only 7 ingredients and the most challenging task is sautéing onions and asparagus. The recipe makes quite a bit of soup, but it freezes nicely. You can have this hot out of the pot or you can chill the soup and enjoy on a hot summer day!
Coconut Cream of Asparagus Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 7 cups
- 1 cup yellow onion, chopped
- 2 tbsp butter
- 6 cups asparagus, chopped (2 bundles)
- 1 tsp salt
- 4 cups chicken broth
- 1/3 cup coconut milk (full fat, shake can before opening)
- Juice of 1 lemon
- Sauté onion and butter in a large pot over medium high heat until onions begin to soften, 5 minutes.
- Add asparagus and salt and continue to sauté for another 3 minutes.
- Add chicken broth and bring to a boil. Once at a full boil, cover pot with lid and reduce heat to a simmer. Allow to simmer for 15 minutes.
- Once soup has cooked down, transfer in batches from main pot to blender and blend until liquified. Be VERY CAREFUL at this step! The soup will be extremely hot. I also advise that you have a good, powerful blender and make sure it is large enough to handle all of the soup. If it isn't - blend in batches.
- Transfer soup back to pot and stir in lemon juice and coconut milk to combine.
Nutritional info (1 serving, approximately 1 cup)
97 Calories - 3 g Protein, 9 g Carbs, 5.5 g Fat