Gluten Free Recipes
Asparagus Soup Recipe
By the end of winter I’m ready for fresh spring asparagus, but not everyone enjoys it. Kids in particular might turn their noses up at this green vegetable.
Asparagus soup doesn’t mask the color, but it does change the flavor and texture. I have one kid who doesn’t like asparagus, and he couldn’t figure out what kind of soup it was.
For gluten-free eaters, be sure you use gluten-free chicken broth. I usually make my own or buy Pacific Foods brand. There are other gluten-free brands as well, just remember to always read the label.
- 4 cups chicken broth
- 1 pound asparagus
- 2 medium russet potatoes
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon dried dill weed
- 2 Tablespoons olive oil
- 1 hard-boiled egg, peeled and chopped (for optional garnish)
1. Heat the chicken broth to simmering.
2. While the broth is heating, prepare the vegetables. Wash the asparagus and break off the woody ends. The spear should snap where it gets tender. Cut the tender parts into one inch pieces.
3. Peel and dice the potatoes into half inch cubes.
4. Add the potatoes to the simmering broth. Cover and cook for 5 minutes.
5. Add the asparagus, green onion, and garlic and cook for another 5 minutes or until the potatoes and asparagus are tender.
6. If desired, remove some of the asparagus tips and rinse them in cold water. Set them aside for a garnish.
7. Stir in the salt, pepper, and dill weed.
8. Puree the soup with an immersion blender (hand blender) or carefully transfer it in batches to a blender. Remove the center piece of the blender lid and cover it with a clean folded towel. This provides better air flow and helps prevent the soup from flying out.
9. Stir in the olive oil.
10. Transfer the soup to a serving dish and garnish with chopped egg or asparagus tips.