Asparagus has such a unique flavor and appearance. These spiky green shoots are gladly welcomed in spring, when we’re anxious for farm fresh produce. Did you know asparagus are a part of the lily family? …And that they can grow up to a foot in a single day if cared for properly? Just a little asparagus trivia for your reading pleasure.
Asparagus are lovely roasted, grilled, steamed and sauteed, but what l really crave is creamy asparagus soup!
Not “Cream Of”, mind you. This creamy soup is completely guilt free! I offer you another Slow Carb recipe, intended to delight your taste buds and your waistline.
The secret is in the beans. *smile*
I pureed white beans into a simmering pot of asparagus as a thickener. Not only do beans add extra protein, but they provide a lovely smooth texture. Right at the end, a dollop of Greek yogurt blended in, gives the sense of creamy indulgence without the fat and calories. It’s a beautiful thing!
The greatest gift of the garden is the restoration of the five senses. ~Hanna Rion
Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.
Chop the rest of the asparagus into short segments and add to the pot.
Sauté asparagus for another 3-5 minutes–until the asparagus in bright in color and tender.
Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.
Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again. Salt and pepper to taste, and add a squeeze of lemon.
Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1-2 minutes. Drain and garnish the soup with the bacon and asparagus.
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