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from Laura's cookbook

White Asparagus Soup with Toasted Pine Nuts & Fresh

gluten free



  • 3 tablespoons butter (or earth balance)
  • 1 medium yellow onion
  • 3 teaspoons salt
  • Freshly ground black pepper
  • 1/2 teaspoon mild curry powder
  • 2 pounds white asparagus
  • 1 medium Yukon Gold potato OR Turnip
  • 3 cups water
  • 2 cups chicken broth (to make this vegan use a substitute like not chickn boullion cubes)
  • 1/4 cup toasted pine nuts
  • Preparation:
    1. 1. Heat the butter in a large saucepan over medium heat until foaming. Add the onion and 1 teaspoon of the salt, curry powder and pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
    2. 2. Add the asparagus, potato/turnip, and another teaspoon of the salt. Cook, stirring occasionally, until the potato just starts to soften, about 10 minutes. Add the water, broth, and remaining 1 teaspoon salt and bring to a boil. Reduce the heat to medium low and simmer until the asparagus is fork tender, about 10 to 15 minutes.
    3. 3. In a separate skillet toast the pine nuts.
    4. 4. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Taste and season with additional salt and pepper as needed.
    5. 5. Once portioned in bowls, top with fresh dill and toasted pine nuts.

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    modified: 2015.03.24 | created: 2011.04.10

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