Creamy Green Asparagus Soup
Ingredients
- 13 ounces Fresh Asparagus
- 1 3/4 cup Chopped Potatoes
- 2/3 cup Shallot diced
- 5 cloves Garlic chopped
- 1 1/3 cup Raw Cashews
- 1 Lemon Juiced
- 1 cup Fresh Parsley
- 2 1/2 cups Vegetable Broth
- 1 tbsp Olive Oil
- Salt, Pepper
- Zest of One Lemon
Preparation
Chop the asparagus, potatoes, shallot, and garlic. Juice and zest one lemon. Heat 1 tablespoon of olive oil in a large pot.
Add garlic and shallot and let them sizzle until fragrant. Add potatoes and asparagus and stir. Once the veggies are about half-cooked, add 1 1/3 cup cashews and combine well.
Add 2.5 cups of vegetable broth. Bring to a boil and cover. Reduce to a high simmer and simmer for about 5-10 minutes. Once you can poke a fork through the potatoes and the cashews have softened, turn off the heat.
Add all of the soup to a high-powered blender. Blend on high until no large chunks remain. Add a large handful of fresh parsley (about 1 cup) and blend until completely combined.
Add the soup back to the pot. On low heat, stir the soup and add 1 tablespoon of salt and some black pepper. Add the juice from one lemon and combine it into the soup. Taste and adjust as necessary.
Ladle the soup into serving bowls. Garnish with remaining asparagus heads and fresh parsley.
