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Asparagus Creamed Soup with Gremolata

June 11, 2009 by KimiHarris 14 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

ng_asparagussoup
This light asparagus soup is full of earthy asparagus flavor, brightened with the gremolata, a mixture of lemon peel, fresh garlic and parsley, which gives it just the right balance of earthy asparagus and bright herbs.

This soup reminds me of some of the soups we’ve had at this beautiful little gourmet restaurant down by the beach. The soups are light and on the thin side, and full of flavor- perfect as a first course. Some crispy croutons would be delightful on this soup! This soup shouldn’t be considered a main dish soup, as it’s on the light side.

Asparagus Creamed Soup with Gremolata

If you can have dairy, feel free to finish this soup off with a little cream. It’s delicious!

    A few tablespoons butter, ghee or olive oil
    1 large onion, peeled and chopped
    2 pounds of asparagus, washed and trimmed about two inches, and then cut into two inch pieces.
    5-6 red potatoes or 1 large baking potato, washed, peeled and diced
    6 cups of homemade chicken broth
    2 garlic cloves, peeledGremolata
    Zest of one lemon (should be quite fine)
    4 tablespoons parsley, finely chopped
    1 large garlic clove, finely minced or put through a garlic press

1-In a large pot, heat fat until hot over medium high heat and add onion. Sprinkle with a bit of salt. Cook, stirring until the onions soften and turn limp. Add chicken broth, potatoes, asparagus, and garlic cloves (whole). Sprinkle with a bit more salt and bring to a simmer. Simmer for 20 minutes or until all of the veggies are soft.

2-Using a hand blender, puree the soup. If there are any woody stems, put through a food mill on the fine setting, or, like I did, pour through a fine sieve over a large bowl, using the back of a ladle to push it through. I didn’t absolutely have to, but we don’t like the fine little fibers that asparagus leaves in the soup.

3-Reheat soup. Meanwhile, have the gremolata ready to go. (Mix all three of the ingredients together and place in a small bowl.)

To serve, ladle into a soup bowl and sprinkle just a small amount of the gremolata on top of the piping hot soup, let rest a minute or two, stir in and enjoy! (Let guests serve their own gremolata so that they can add to taste).

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Gluten Free, Soups Tagged With: Asparagus, Dairy Free, Gluten Free, Soups

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Reader Interactions

Comments

  1. Kelly

    June 11, 2009 at 8:54 am

    Oh my…this looks fantastic and fresh! I LOVE LOVE LOVE soup! Homemade of course. You can have the canned junk! I often dream about opening a little soup restaurant.

    Reply
  2. Jessica

    June 11, 2009 at 11:13 am

    Hi! What is gremolata?
    Does this taste really Asparagus? Not a favorite but I have been told I need to eat more of it!
    Thanks,
    Jessica

    Reply
    • KimiHarris

      June 11, 2009 at 11:15 am

      Kelly,

      I LOVE soups too. One of my absolutely favorite meals. 🙂 A soup restaurant sounds great.

      Jessica,
      The gremolata is the lemon zest, garlic and parsley mixture and yes, this soup is for asparagus lovers. 😉

      Reply
  3. Sweta

    June 11, 2009 at 11:41 am

    Hadn’t heard of gremolata-just read your explanation!! Love the colour and the idea of adding ghee.

    Reply
  4. gfe--gluten free easily

    June 11, 2009 at 5:33 pm

    Wow, that is beautiful, Kimi! I can only imagine how delicious it is. I love soup so much. I have never heard of gemolata either. Sounds likes a terrific combo though. 🙂

    Shirley

    Reply
  5. Adream

    June 12, 2009 at 6:19 am

    My husband and I love all veggies and soups. Your Asparagus Soup especially looks and sounds like its going to taste great. Thanks for another great recipe Can’t wait to try it.

    Adream

    Reply
  6. Eve

    June 12, 2009 at 7:32 am

    YUM! Now I know what I’m doing with those asparagus stems I’ve been saving.

    Reply
    • Barbara Grant

      April 6, 2010 at 6:14 am

      I plan to use leftover stalks as well!

      Reply
  7. Jess

    September 22, 2010 at 2:36 pm

    does anyone know how this soup came to be?

    Reply
    • KimiHarris

      September 22, 2010 at 2:42 pm

      It was inspired from a soup I had at a restaurant. 🙂

      Reply
  8. Krystal Wight Armstrong

    October 4, 2011 at 3:03 pm

    Oh, after your comment reply, the gremolata makes much more sense. Before reading the comments, I had started to ask: “What is gremolata, as indicated in the ingredient list, is it just peeled garlic cloves?”
    At least on the little screen I’m viewing this on, the “Gremolata” sub heading is bumped up on the line above, with the garlic, so I didn’t realize the next 3 ingredients comprised the gremolata itself.
    Anyway, I had an amazing asparagus soup for the first time at a cute little tea garden cafe, and have wanted it ever since, but it since went out of business, so I’m so happy to find a recipe that may just hit the spot.

    Reply
  9. linda

    April 11, 2012 at 2:58 am

    loved this soup….!!!yummyyy garlic made this soup tastyy
    Raspberry Ketones Diet Recipes

    Reply

Trackbacks

  1. Ode to Spring in Recipes says:
    April 8, 2011 at 3:46 pm

    […] to Spring is here Asparagus Egg Drop Soup (full of plenty of Spring ingredients) or creamed in Asparagus Creamed Soup topped with zesty […]

    Reply
  2. 5 ways to enjoy asparagus says:
    May 4, 2012 at 11:43 am

    […] Soups Asparagus makes a great addition to soup. It is delicious as a creamed soup like, Asparagus soup with gremolata (gremolata is a parsley, garlic, lemon garnish which contains a lot of fresh flavor), or added to a […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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