Creamy full-of-flavor soups don’t have to be full of fat – in fact, they can be fat free! This asparagus soup recipe is rich in taste without any fat, and has a full bodied luxurious texture. It’s a soup making method my grandmother taught me, one she would use to produce wonderful light soups during zucchini season – when no one wanted a heavy soup in the hot weather.
Ingredients for Fat Free Cream of Asparagus Soup Recipe:
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One pound (1 bunch) asparagus
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2 large Yukon Gold potatoes
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1 medium onion, diced
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Fresh or dried thyme
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Water or stock - fat free chicken or vegetable stocks are great!
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Salt and pepper
Directions:
Steam the asparagus, allow to cool, then cut off the tips to add to the soup later. Cut the remaining stalks into large pieces and set aside.
Cube the Yukon gold potatoes and with the diced onion cook in just enough water or stock to cover them, until they are very tender. Also add a big pinch of thyme, as well as a few grinds of freshly ground black pepper and a good dash of salt.
When the potatoes are tender, add the reserved cut stalks of asparagus and again enough stock or water to barely cover.
Using a stick blender, carefully smooth the mixture down. If you have to use a food processor, pulse in small batches until smooth and return to the pot, or run in batches through a food mill (my grandmother’s way!) Do not over-process any way, just go until creamy.
Add more stock or water to get the consistency you like, add the reserved apaparagus tips and heat slowly. Adjust salt and pepper and thyme to taste, ladle into cups or bowls and enjoy.
For another flavorful but figure- friendly fat-free soup, try: Spicy Butternut Bisque
Timeless Gourmet
Lovely. Great site.