Soup is definitely not the first dish you think of having in summer. Yet, there is something about using a quintessential summer veggie that keeps it fresh and light. This asparagus soup is ideal for evenings when you feel like quickly throwing something together and it can even be served chilled for lunch the next day.
- 4 ½ cups asparagus (remove the woody ends and cut into ½-inch pieces)
- 3 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 3 ½ cups vegetable or chicken broth
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup heavy cream/coconut milk
- Melt the butter in a saucepan over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add in the asparagus and sauté for about 5 minutes, until it turns bright green.
- Add in the broth, salt, and pepper, and bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes, until the asparagus is very soft.
- Pour the soup into a high-powered blender and blend until smooth.
- Transfer the soup back to the pot, add heavy cream, and stir until heated through.