30-Minute Cream of Asparagus Soup (with Lemon-Cilantro Pesto) -

30-Minute Cream of Asparagus Soup (with Lemon-Cilantro Pesto)

Course: Soup

Cuisine: Canadian

Keyword: asparagus, lemon cilantro pesto, soup, st. patrick's day, vegetables

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 814kcal

Learn how to make a quick, 30-Minute Cream of Asparagus Soup naturally thickened with potatoes and topped with a bright Lemon-Cilantro Pesto.

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Equipment

Ingredients

Lemon-Cilantro Pesto

⅓ cup pine nuts toasted
1 cup fresh cilantro (1 bunch) roots removed & stems & leafs roughly chopped
1 Tablespoon lemon zest
⅓ cup lemon juice
1 teaspoon kosher or sea salt
2 teaspoons white sugar
1 clove garlic
¾ cup neutral cooking oil vegetable, canola or avocado

Soup

2 tablespoons vegetable oil
1½ cups yellow onion diced
2 teaspoons garlic (2 cloves) minced
5 cups asparagus ( 2 bunches) ends trimmed & stalks chopped (cut spears whole, for garnish)
3 cups white potatoes (approx. 6 small/medium) peeled & diced
3 teaspoons kosher or sea salt
4 cups chicken broth
½ cup heavy cream (18% M.F.)

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Instructions

Make the Pesto: In a medium non-stick pan, toast the pine nuts over medium-high heat, stirring continuously for about 2 minutes until golden brown. Remove from heat and let cool. In a blender, combine the chopped cilantro, lemon zest, lemon juice, 1 tsp salt, white sugar, garlic clove, cooled pine nuts, and neutral oil. Blend until smooth. Set aside.
Sauté Aromatics: In a large pot, heat 2 Tablespoons of vegetable oil over high heat. Add the diced onions and cook for 3 minutes. Add the minced garlic and cook for an additional 2 minutes until the onions are translucent.
Simmer the Soup: Use the "bend-and-snap" method to remove the woody ends of your asparagus, then chop the stalks into 1-inch pieces (keeping the tips whole). Add the chopped asparagus, diced potatoes, and 3 tsp of kosher salt to the pot. Sauté for 5 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
Blend the Soup: Once the vegetables are soft, use tongs to remove about 12 asparagus tips and set them aside for your garnish. Stir the heavy cream into the pot. Using an immersion blender, carefully purée the soup until completely smooth. (If using a stand blender, work in batches, remove the center cap of the lid, and cover with a towel to allow steam to escape).
Garnish and Serve: Ladle the hot soup into bowls. Drizzle 1 to 2 teaspoons of the Lemon-Cilantro Pesto over the surface and gently place 3 reserved asparagus spears into the center of each bowl. Serve immediately!

Video

Notes

Stand Blender Safety: If you do not have an immersion hand blender, you can use a stand blender. Strain the hot vegetables into the blender, add the cream, and blend in batches. Crucial: You must remove the small center measuring cup from the blender lid and cover the hole lightly with a folded hand towel. This allows the hot steam to escape so the lid doesn't blow off!

Can I make this soup dairy-free?

Absolutely! The potatoes do a fantastic job of thickening the soup on their own. Simply replace the ½ cup of heavy cream with an unsweetened, non-dairy milk (like almond, rice, or coconut milk). Alternatively, you can just use an extra ½ cup of chicken broth or water!

I can’t find pine nuts. Can I use something else in the pesto?

Yes! Pine nuts can sometimes be expensive or hard to find. You can easily substitute them with an equal amount of roasted peanuts or cashews for a similar nutty, creamy texture.

Can I use olive oil instead of vegetable oil for the pesto?

You can, but I highly recommend against it! Extra virgin olive oil has a very strong, distinct, and sometimes bitter flavour. Because we want the bright, fresh notes of the lemon and cilantro to be the star of the show, it is best to use a neutral oil like canola, vegetable, or avocado oil.

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