A classic single ingredient puree, a perfect first food with a natural creamy texture and earthy
Cream of Asparagus Soup
There is nothing quite like a warm bowl of soup on a rainy afternoon. My kids aren’t huge fans of smooth soups, but they devoured this one and asked for seconds.
2 bunches asparagus
2 tbsp olive oil
2 garlic cloves, minced
3 leeks, white parts only, chopped
½ cup rolled oats
3 cups 2% milk
½ tsp dried dill
Sea salt and pepper to taste
- Prep asparagus by snapping off the tough ends at the natural breaking point, discard. Wash remaining and chop into 2-inch pieces. Set aside.
- In a large pot over medium heat, sauté garlic and leeks in olive oil until soft, about 2 to 3 minutes. Add asparagus, oats, milk, dill and enough water to just cover asparagus. Bring to a boil and then reduce heat, cover and simmer until asparagus is soft, about 10 minutes. Remove from heat and cool slightly.
- Purée soup using a handheld blender until smooth. Add milk if thinner consistency is desired. Season to taste with salt and pepper.
- My daughter, Finley, loves to top this soup with grilled cheese croutons. Simply cut a grilled cheese sandwich into bite-sized cubes and top the soup.