Alternative content
Send video    Embed video   Subscribe to RSS feed Subscribe to RSS   Twitter Twitter   Facebook Facebook

Creamy Asparagus Soup with Dill

Recipe reprinted from Feeding the Whole Family(Sasquatch Books, 2008)

Rolled oats add extra whole grain nutrition to this soup and help create the creamy texture.  Use this simple recipe to make a tasty soup out of any seasonal vegetable.  Serve this soup with Mediterranean Quinoa Salad and Caribbean Halibut or Fried Tempeh for a nutritious springtime meal.

2 tablespoons extra-virgin olive oil or butter
1 onion, chopped
1 stalk celery, chopped
1 teaspoon ground cumin
1 tablespoon fresh or dill 1 teaspoon dried dill
1 bunch asparagus, washed and trimmed
2 cup soup stock
2-3 cups water       
1 bay leaf
½ cup rolled oats
1 teaspoon sea salt
Garnish:
Freshly squeezed lemon juice
¼ cup sour cream (optional)

Heat oil in a 4-quart pot.  Add onion, celery, cumin and dill and sauté until soft.  Cut asparagus into 2-inch pieces.  Add asparagus to mixture and sauté a few more minutes.  Add stock, water, (more if you want it thinner, less if thicker), bay leaf, oats and salt.  Bring to boil.  Simmer 15 minutes.  Let cool.  Transfer to a blender and puree in small batches or use an immersion blender to puree.  Blend for several minutes with either appliance to get a smooth texture.

Reheat if necessary.  Add some fresh lemon juice to taste.  Top each serving of soup with a dollop of sour cream before serving.  This soup can also be served cold in warm weather.

Preparation time: 25 minutes
Makes 6 servings

8 Comments:

Claudia Fuller
Who knew that oatmeal could be used to thicken and creamify soups??? Thanks for a great tip. Love your videos and eagerly anticipate their arrival in my inbox.
April 21, 2010, 3:25 pm

Jena Cane
I love this soup! I made it a few weeks ago from the cookbook, and then made it again the next week because everyone in the house loved it too, and because it is so simple to make. Thank you and keep it coming.
April 21, 2010, 7:26 pm

steve
I think I'll add a drop of turpintine too. Problem solved and no bathroom deodorizer required. note: long time watcher, first time commentor, figures.
April 22, 2010, 9:26 am

Janise Pyper
If this is as good as the Red Rosemary soup my family will devour it.
April 22, 2010, 10:08 pm

kyndale pease
Ok, I'm still cracking up! That looks a whole lot more than two cups of stock. That was cute! : )
April 23, 2010, 10:47 am

kyndale pease
Ok, I read the recipe. It's stock with water! I hope you had a fun time away! :) Kyndale
April 23, 2010, 11:04 am

Gail
Love the recipe! And the tips gleaned from Google are great, too. I also thought that was a HUGE 2 cups, but it's all good. Thanks for the vid!
April 27, 2010, 7:29 pm

iga barcikowska
i made it the other day and it turned out great! i wasn't sure abt adding oats but gave it a try and voila! percefto. very satysfiying and delicious.
June 30, 2010, 9:18 am

Post a comment

First Name.


Last Name

Email Address

Comment

Please type in the letters that appear:

online cooking show, web cooking show, affordable healthy meals, how to cook videos, plant-based diet, plant based diet, whole foods diet, whole food diet, how to cook, how to cook whole foods, how to cook vegetables, how to make soup. non-dairy soup, how to make asparagus soup, how to cook asparagus soup, soup, how to cook asparagus, vegetables, green vegetables, vegetarian, vegan, onions, rolled oats, dill, cumin, stock, soup stock, spring, lunch, Cynthia Lair, Feeding the Whole Family, Bhama Roget