meatless monday ~ cream of asparagus soup

This soup is light & delicious, perfect for spring.  Serve it hot or cold.


CREAM OF ASPARAGUS SOUP w/ fresh croutons


  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 teaspoon minced garlic (about 2 cloves)
  • 2 russet potatoes, peeled & diced
  • 1 pound asparagus, trimmed & cut into 1-inch pieces
  • 1 box (32 oz) vegetable broth
  • 1 teaspoon dried tarragon, or 1 tablespoon fresh
  • 1 baguette (use 1/2 for croutons & 1/2 for serving with the soup)
  • 1/4 cup half & half
  • salt & pepper to taste


Preheat the oven to 400 degrees.  In a large saucepan, heat the butter & 1 tablespoon of the olive oil over medium heat.  When the butter starts to bubble, add the garlic & stir for about 30 seconds, until fragrant.  Add the potatoes & asparagus, cook for about 3 minutes, stirring often.

Add the broth & dried tarragon (if using fresh, add it at the end) and bring to a low boil.  Cook, stirring often, for about 15 minutes until the potatoes are tender.

Meanwhile, to make the croutons, cut half of the baguette into thin slices and lay them on a baking sheet.  Brush the tops with the remaining olive oil & bake for 10 minutes, until they are crisp & the edges start to brown.  Remove from the oven & set aside.

Puree the soup.  (I use a hand-held immersion blender which leaves the soup a little chunky.  I also have a bullet style blender that I’ve used.  You’ll have to blend in batches but it makes the soup creamier & less chunky.  If you have a regular stand up blender, use it.)

Stir in the half & half, and serve the soup with the croutons.  Add salt and/or pepper as needed.


(recipe from The Six O’Clock Scramble to the Rescue by Aviva Goldfarb)

10 good reasons to go vegetarian one day a week


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