Cream of Asparagus Soup

Cream of Asparagus Soup


  • 2 bunches of asparagus, trimmed (trimmings kept for asparagus broth)
  • 1/2 cup coconut milk
  • Sea salt and pepper, to taste


In a large skillet with a lid, place the asparagus and fill the bottom of the skillet with about 1/2 inch water. Bring to a boil, cover and let the asparagus “steam” until tender, about 7-10 minutes. While the asparagus is cooking, place the trimmings into a small pot, fill with about 2 cups water and boil for 10 minutes. Strain and keep the cooking liquid.

In a high speed blender, place the asparagus, 1 cup of the cooking liquid, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Blend until a silky smooth consistency is achieved. Carefully add the coconut milk and blend for a minute more. Remove to a pot, taste and adjust seasonings. You may serve garnished with fresh asparagus spears, sautéed mushrooms (as pictured), or crispy shallots.

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