Spring has finally sprung! Top it with a dollop of crème … And even more suitable for the asparagus season, because the asparagus really plays the main role in this recipe. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Take advantage of this in-season crop and savour its glorious flavour in a delicious, smooth and creamless cream of asparagus soup. Quite different from my beloved Asparagus Chicken Soup but equally delicious. This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Melt the butter in a large pot over medium heat. Use immersion blender to puree until smooth. Made this asparagus soup with 4 lbs (before removing hard stalks) roasted asparagus with olive oil & garlic, 6 cups reduced sodium chicken stock, 1 caramelized red onion using olive oil, tumeric, cayenne, red pepper flakes, lemon juice, salt & pepper. This cream of asparagus soup with milk is THE asparagus soup this spring! The sun is shining, the birds are chirping, the cherry blossoms are blooming. Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes, then serve. Remove woody ends of asparagus and discard. https://www.thespruceeats.com/easy-asparagus-soup-recipe-100969 Asparagus has got to be the most iconic vegetable of the season. Add coconut milk. Remove from heat. Cut remaining spears into 1-inch pieces. And with the new season comes a new harvest of seasonal fruits and vegetables. Add asparagus pieces and rosemary to broth, reduce heat, and simmer for 30 minutes.