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

Ingredients

Scale

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

Instructions

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.