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Provence Style Asparagus Soup

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Servings: 4 cups

Ingredients

  • 1 bunch lower asparagus stalks
  • 1 3- oz or so potato peeled and roughly chopped
  • ½ cup roughly chopped onion
  • ¾ cup roughly chopped fennel
  • 1 bay leaf
  • 1- teaspoon herbs de Provence
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 ½ cups broth I use chicken, but vegetable would work well too
  • 1- cup coconut milk lite or full fat

Instructions

  • Use a vegetable peeler to thinly peel the asparagus stalks. Trim off the bottom if woody. Combine these in a medium saucepan with the potato, onion, fennel, seasonings and broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until the vegetables are tender. Cool slightly, remove the bay leaf, and then transfer to a blender. Blend to a smooth puree, then add and blend the coconut milk. Thin with additional broth if too thick. Taste for seasoning and correct if necessary. Serve warm or chill. Soup is nice when garnished with a scoop of sour cream or Greek yogurt and a sprinkle of herbs.