This Pesto and Asparagus Soup is always a great success
I love asparagus in spring when they are in season I can eat them almost every day. I’m always looking for a new way to prepare them. This is how I discovered this Pesto and Asparagus Soup. I had a lot of asparagus in the fridge and a little pesto left, yum what a nice combination of ingredients. I tried and I was not disappointed!
I also sometimes just blanch my asparagus and eat them plain with a little fleur de sel, a real delight!
Tips for your Asparagus
- The size of the asparagus is not an indicator of quality or flavor; thick asparagus is just more ripe than the thin variety. Instead, look for bright green or purple-tinted stems. Make sure the tips are closed and compact.
- To properly store your asparagus, cut the bottom of the stem and wrap them in a damp towel. Refrigerate in a plastic bag for up to three days.
- To prepare your asparagus, use a vegetable peeler to remove the outer layer. This will remove most of the filaments.
More Soup Recipes!
Pesto and Asparagus Soup
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: soupe
- 3 cups asparagus (trimmed)
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- 1 tbsp olive oil
- 3 potatoes (peeled and diced)
- 6 cups vegetable broth
- 2 tsp. Basil pesto tea
- ½ cup soy milk
- ½ cup plain soy yogurt
- fresh basil leaves (to taste)
- Salt and pepper
- In a saucepan over medium heat, soften the onion and garlic in oil.
- Add potatoes and vegetable stock. Bring to a boil. Cover and simmer for about20 minutes or until potatoes and are tender. Add Asparagus continue cooking for 10 minutes
- Remove from heat, add milk and yogurt
- In blender, reduce to pure purée.
- Salt and pepper.
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