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Cream of Asparagus Soup

The vibrant green color of this asparagus purée makes it as beautiful as it is delicious.

The vibrant green color of this asparagus purée makes it as beautiful as it is delicious.

  • Total Time16 Minutes
  • Yield
  • DifficultySimple

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Submitted by

Vitamix

Ingredients

  • 1 ½ pound 680 g asparagus, cooked, reserve 1 cup for garnish
  • 3 cups 720 ml vegetable broth
  • 1 teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • 1 cup 240 ml {Cashew Milk} [or half & half]
  • 1 ½ pound 680 g asparagus, cooked, reserve 1 cup for garnish
  • 3 cups 720 ml vegetable broth
  • 1 teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • 1 cup 240 ml {Cashew Milk} [or half & half]
  • ¾ pound 340 g asparagus, cooked, reserve 1/2 cup for garnish
  • 1 ½ cups 360 ml vegetable broth
  • ½ teaspoon teaspoon salt, optional
  • ¼ teaspoon teaspoon ground black pepper
  • ½ cup 120 ml {Cashew Milk} [or half & half]

Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
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Nutrition

1 serving (27g)
Calories 1000
Total Fat 1.5g
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Chef's Note

  • This rcipe is a great one to mix and match your vegetables. Simply substitute any roasted vegetable in the same amount for the asparagus. Add cashews or peanuts instead of the cream to create extra richness. Adjust stock to create thinner/thicker soup.
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