Ⓥ Vegan Asparagus Soup with Lemon

A quick and easy fresh soup for Spring and Summer

Go to the recipe

I am not a vegan! Meats, poultry, and fish attract me as a cook and, particularly, as an eater. I really did not think much about vegan food before our good friend Laura, a vegan, came to visit. I wanted to prepare hors d'oeuvres for everybody, but my typical spread of cheeses, salamis, and shrimp would not be desirable for a vegan. So, Laura's visit inspired me to start evaluating plant-based foods. And I learned a lot!

As a carnivore, it may seem counterintuitive to imagine enjoying a vegan meal every now and then. After all, you likely associate meat and other animal products with the satisfying taste and feel of a good, hearty meal. However, research has shown time and time again that incorporating vegan foods into your diet can provide many health benefits that are hard to ignore.

Health benefits

First and foremost, the health benefits of a vegan diet are well documented. Studies have shown that consuming plant-based foods reduces the risk of heart disease, stroke, and other chronic conditions. This is because of the high fiber content of many vegan foods, which can help regulate blood sugar levels and lower cholesterol.

Additionally, vegan foods tend to be lower in saturated fat, significantly contributing to heart disease and other health problems. Another critical benefit is their high nutrient density. Many vegan foods are packed with essential vitamins and minerals for optimal health. Incorporating more vegan foods into your diet will give your body the nutrients it needs to function at its best.

Does vegan food taste good?

One of the biggest misconceptions about vegan food is that it doesn't taste good. However, this couldn't be further from the truth. With the rise of veganism in recent years, countless delicious and satisfying vegan recipes are available to suit various tastes and preferences. Plus, by experimenting with new recipes and ingredients, you may discover new favorite foods you would never have tried otherwise.

In conclusion, even as a carnivore, there are many reasons why incorporating more vegan foods into your diet is a smart choice for your health. From reduced risk of chronic disease to improved nutrient intake, the benefits of veganism are hard to ignore. So why not give it a try and see how you feel? You may be surprised at how delicious and satisfying vegan food can be.

The asparagus soup in the following recipe is originally not vegan. It usually contains chicken broth, butter, and cream, sometimes bacon. By changing it to an all-vegan soup, I took a risk which paid off big time. An incredible taste of fresh vegetables, fruits, delicate herbs, and spices helps you not missing a good piece of meat.

Vegan Asparagus Soup with Lemon

Ingredients

• 2 - 2 1/2 lb Green Asparagus

• 6 cups Vegetable Broth

• 1 large Onion or 2 medium Onions

• 2 tbsp Olive Oil

• 2 Organic Lemons (if lemons are not organic, you need to thoroughly wash and scrub them because we need the zest as well)

• 6 sprigs Thyme

• Salt and Pepper to taste

Garnish

• 2 tsp Lemon Zest (from lemons above)

• 2 tsp fresh, finely chopped Dill

• Truffle Oil (optional)

The Process

1. Wash the asparagus.

2. Cut the hard, dry ends off. Don’t throw the ends away! (note 1)

3. Add the hard asparagus ends and the thyme sprigs to a pot. (note 2)

4. Pour the broth into the pot and bring to a boil over medium-high heat.

5. Once the broth is boiling, cover the pot, reduce to low heat, and simmer for 20 minutes.

6. In the meantime, cut the asparagus tips off and set aside.

7. Cut the remaining asparagus into two-inch pieces.

8. Chop the onion(s).

9. Zest both lemons. It should produce approx. 2 tsp of lemon zest. Avoid zesting the pith (white part) as it adds bitterness.

10. Juice the lemons.

11. After 20 minutes of simmering the broth, check the asparagus ends. They should be soft.

12. Prepare in a bowl some ice water.

13. Pour broth through a colander into a bowl to remove asparagus ends and thyme. Set broth aside; dispose of asparagus ends and thyme.

14. Add asparagus tips to the bowl while the broth is still hot and blanche them for 3-4 minutes.

15. With a slotted spoon, take asparagus tips from the bowl and add to the ice water. Remove them once cooled down and set aside.

16. Heat olive oil in the pot over medium-high heat.

17. Add onions and cook until translucent.

18. Add asparagus pieces (not the tips) to pot and cook for approx. 1-2 minutes. They should “sweat” but not turn brown.

19. Pour broth into the pot and bring to a boil.

20. Reduce heat to low and let simmer for 25 minutes. Check the temperature. Sometimes, a low setting is not enough to simmer the broth. Adjust as needed.

21. When the asparagus is done, turn the heat off.

22. Purée the soup with a “boat motor” (immersion blender). Take your time! There should be no asparagus strains left. I prefer using a blender. It works faster and purées the soup finer. You must work in batches since a typical blender cannot accommodate the entire soup.

23. Return soup to the pot (if using a blender).

24. Add pepper to taste, no salt yet (note 3).

25. Add lemon juice to taste. Depending on the size, I use the juice of up to 1 1/2 lemons. Just work in steps and taste in between. The soup should have a good “zing” to it.

26. Now add the salt to taste.

27. Serve in a soup bowl.

28. In the center of the bowl, pile some of the asparagus tips. The asparagus tips will not swim on top because we do not use cream. Sprinkle some dill on one half of the bowl and lemon zest on the other.

29. Drizzle very little truffle oil in the bowl. Be careful with it! Truffle oil tastes very intense, and you need just a few drops.

Notes:

1. Where do you cut off the ends of asparagus? Well, let the asparagus tell you. Instead of cutting the end, you should break it off. Hold the spear on the end and with the other hand approx. 3-4 inches higher. Bend the asparagus, and it will snap at the perfect spot. I usually take three or four similar size spears at once.

2. If you had the opportunity to read some of my other recipes, you know: I do not like to waste any food. Asparagus’s hard ends will not completely purée in the blender. You will have some chewy pieces in the soup. On the other hand, they are still full of flavor. Therefore, we boil them in the broth to infuse the vegetable broth with the asparagus taste and then dispose of them.

3. We will use a lot of lemon in this soup. The acidity of lemon can elevate the salt flavor too much. It is better to add the acidity first and then add salt later carefully.

Wine Pairing

Domaine de l'Abbaye Clos Beylesse Côtes de Provence Rosé

or

Roche Bellemont Blanc from the Provence, France

Why:

An asparagus soup is typically served with a crisp wine such as Sauvignon Blanc. Our soup, however, already has a high acidity. Therefore we look for something more neutral.

A Côtes de Provence Rosé offers floral aromas. Tasting notes of the Clos Beylesse include red fruit, crushed stone, and cream. It also has hints of apricot and some minerals. Perfect for our soup.

If you are not a fan of Rosé wine, you don’t have to travel too far. Roche Bellemont Blanc is one of the only 5% white wines produced in the Provence. Some hints of lemon zest, peach, white blossom, and sea breeze will complement our vegan dish nicely.

Music Pairing

Antonio Vivaldi - Le Quattro Stagioni, La Primavera (Four Seasons, Spring)

Why:

Although asparagus is found year-round in grocery stores, it has its peak season in Spring from late February until June. Vivaldi celebrates Spring in his four seasons with light and happy music. The string instruments reflect a crisp brightness that blends in with the crispiness of our asparagus soup.