Cream of Asparagus Soup
The vibrant green color of this asparagus purée makes it as beautiful as it is delicious.
Ingredients
- 1½ 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
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 6 minutes or until heavy steam escapes the lid.
- Serve immediately.
Chef's Notes
This recipe 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.
Ingredients
- 1½ 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
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 6 minutes or until heavy steam escapes the lid.
- Serve immediately.
Chef's Notes
This recipe 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.
Ingredients
- ¾ pound (340 g) asparagus, cooked, reserve ½ cup for garnish
- 1½ cup (360 ml) vegetable stock
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
- 1/2 cups (120 ml) cashew milk , or half & half
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 7 minutes 30 seconds or until heavy steam escapes the lid.
- Serve immediately.
Chef's Notes
This recipe 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.
