As if we needed more reasons to love asparagus, here’s another! This is such a delicious soup, warm and comforting during the spring months especially on those windy days when the soup helps us feel more grounded.
Broccoli would be a nice substitute for the asparagus (or even in addition to). Serve with some bread and butter and you have a nice, simple, springtime dinner!
Creamy Asparagus and White Bean Soup
2 bunch asparagus stalks, small and tender
4 cups water (or vegetable or chicken broth)
2 tsp olive oil
1 cup cooked white beans
1 tsp sea salt, or to taste
1/2 tsp dried basil
1/2 tsp cayenne pepper (optional but great if you’re feeling slugish)
Juice of 1/2 lemon
Freshly ground black pepper to taste
Chop about 1 – 2 inches off the bottom of the asparagus stalks to remove the woody part. Chop the stalks into 1-inch pieces. In a medium saucepan, boil the asparagus with 2 cups of the water or broth until the asparagus is tender, about 7 minutes.
Put the asparagus and cooking water in a blender carafe along with the additional 2 cups of water or broth, the olive oil, beans, and seasonings. Blend on medium-high until smooth. (Or put the additional ingredients right in the pot, turn off the heat, and process with an immersion hand blender.)
Put the soup back in the saucepan and warm on low heat until hot enough to serve. Remove from heat and stir in the juice of 1/2 lemon.
Serve in bowls with optional lemon wedges and freshly ground black pepper.