Gluten Free Living – 2014
Cream of Asparagus Soup is a tasty and savory soup recipe that’s made in the crockpot so it’s incredibly easy. Basically, you just dump everything in the crockpot and cook it for a few hours, and then at the end you add a gluten free thickening paste and half-and-half cream. This isn’t particularly thick, so if you like your chowders and soups thicker, you can always double the amounts of flour and water I used to make the thickening.
Cream of Asparagus Soup is big on herbs. I’ve used tarragon, marjoram, dill weed, bay leaves and parsley along with salt and pepper. Tarragon brings out a strong flavor and it’s even a little sweet. If you haven’t used it before you may want to try a half teaspoon at first and add more if you like it.
Sometimes I create recipes out of necessity. We had friends over for lunch a few weeks ago and he’s a grocer so he brought me a ton of strawberries–not the regular kind, but huge presentation strawberries that you use for covering with chocolate! But he also brought about 7 or 8 big bunches of fresh asparagus. I didn’t want the stuff to go to waste so I cut down three of the bunches for this delicious soup recipe. I made this with vegetable broth but I didn’t have any coconut milk on hand so I used half-and-half instead. This recipe can easily be made vegan if you use coconut or almond milk instead of cream.
My husband and I thought this recipe turned out quite nicely. Cream of Asparagus Soup uses carrots, asparagus, onions, celery, garlic, and bell peppers. Truly, the ease of making this in the crockpot is a real win-win for me, too. For those of you who plant gardens, this is a great way to use up fresh asparagus.
If you’re looking for a tasty soup recipe that’s healthy, low calorie, gluten free and even healthier and vegan if you substitute coconut milk or almond milk, than give this flavorful soup a try. While it’s a great main dish for cold winter nights, it’s a nice summer food too since it’s made in the crockpot and you don’t have to heat up your oven.
Cream of Asparagus Soup has rich flavoring from the tarragon, marjoram, dill weed, bay leaves and parsley in the recipe.
Here’s a spoonful of Cream of Asparagus Soup. I didn’t make the soup very thick. If you like your soups and chowders thicker, then double the flour/water mixture used to thicken the soup.
Cream of Asparagus Soup is chocked full of veggies. This is a great way to use up garden produce especially if you grow your own asparagus, carrots, celery, bell peppers and onions.
Here’s what I did.
I started with these ingredients. I cut off only the top four inches of the asparagus and discarded the rest. You can use the stalks to make homemade veggie broth (along with other veggies), if you desire.
I used these seasonings plus about three bay leaves.
I threw everything into the crockpot and cooked it about 3-4 hours on high. Some crockpots may take longer.
Here I’ve mixed gluten free flour and water to form the thickening paste. Add to crockpot. If you want your soup thicker, make and add two batches.
Here I’m adding half-and-half cream. You can easily make this recipe vegan by substituting coconut milk or almond milk if you desire.
Heat ingredients in crockpot about another 45 minutes on low. Check seasonings. You may want to add additional salt or pepper, or herbs you enjoy. Remove bay leaves before serving.
Here’s a look at Cream of Asparagus Soup once it’s finished. We loved the texture and flavors of this soup.
Here’s a ladle full of the soup.
Cream of Asparagus Soup is so easy and simple to whip up since all you do is cut up the veggies and the crockpot does all the work! If you like asparagus then you will enjoy this soup.
While I used these cracker sticks to garnish the soup, if you’re gluten intolerant you will need to use gluten free crackers or gluten free bread.
Here’s the recipe.
CREAM OF ASPARAGUS SOUP
(My own concoction)
- 3 bunches asparagus, (cut off the top three-four inches in 1 ½” lengths), discard remainder
- 2 stalks celery, diced, including leaves
- 10-oz. matchstix carrots
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large onion, diced
- 32-oz. vegetable broth
- 4 cloves garlic, sliced or minced
- 2 cups water (or more vegetable broth)
- 3 bay leaves
- 1 1/2 tsp. kosher salt
- 1 tsp. pepper
- 1 tsp. marjoram
- ½ to 1 tsp. tarragon, as desired
- ½ tsp. dill weed
- 2 tbsp. parsley
- 1/3 cup [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bobs red mill gluten free flour”]Bob’s Red Mill[/url] gluten free all-purpose flour
- 2 cups half-and-half cream
- Fill crockpot with vegetable broth and 2 cups water.
- Add asparagus, celery, carrots, bell peppers, onions, garlic, bay leaves, salt, pepper, marjoram, tarragon, dill weed and parsley.
- Place crockpot on high heat for about 4-6 hours.
- Mix 1/3 cup gluten free flour with enough water to fill measuring cup to the ½ cup measuring line.
- Whisk to combine.
- Add flour paste mixture to crockpot.
- Then add cream and stir to combine.
- Check seasonings. Add more if desired.
- Allow crockpot to heat on low another 45 minutes to an hour.
- Keep warm until ready to serve.
Cream of Asparagus Soup is tasty and full of savory flavors. Serve with sandwiches like Grilled Swiss, Tomato and Avocado Sandwiches for Meatless Mondays.
For your sweet tooth, add some delicious Chocolate Chip Banana Skillet Bread as a side for this tasty soup.
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