The taste of spring - Creamy asparagus soup with dill
This tasty vegan cream of asparagus soup is super easy to prepare with only four ingredients: green asparagus, dill, vegetable stock and sugar. Asparagus season in Switzerland lasts from mid April to mid June. To enjoy this lovely green vegetable for longer, I usually prepare a lot of soup and freeze it in portions, so that I can enjoy this creamy soup also after asparagus season. Small portions make a tasty appetizer while bigger portions in combination with bread (check my home made baguette!) make a good lunch or dinner.
For 4 portions of the cream of asparagus soup with dill you need
1 kg green asparagus
1 l vegetable stock
1 tbsp sugar
1 bunch of dill
some salt
a little bit of cream to your liking
Wash the asparagus spears and cut the ends off. Also cut the asparagus tips and put them aside for later. Boil the asparagus spears in the vegetable stock with the sugar unti they are nice and soft. In the meantime pluck the dill tips, add them to the soup and boil them for a few minutes. Blend the asparagus and the dill until you have a nice creamy consistency. Reheat the soup and add the asparagus tips. Boil them in the soup until firm to the bite. Season with some more salt at the end, if needed. There you have your tasty, creamy, vegan cream of asparagus soup with dill! Vegetarians and omnivores may add a little bit of cream.
Home made baguette or garlic bread go well with the soup.
Craving for more soup?
Here is another asparagus soup recipe.
Here you can find the recipe for the best pumpkin soup in the world.
