Let me tell you the story of how this wonderful recipe came about. I was driving down the street with my hubby in exciting Los Angeles traffic. We were starving and saw a little Italian restaurant on the corner of a street. Looked quite charming, had some fountains, outdoor seating and loads of plants. OK – it made us feel like we could dodge in there and get away from the hustle of LA or at least pretend we were elsewhere for an hour or so. So, we parked (after a hunting game for a space) and walked in. These wonderful individuals greeted us and sat us by “our” fountain. I eventually looked at the menu and out jump these two simple words Asparagus Soup. IDEAL! I want it. If you know me, I have to drill the poor service personnel to ENSURE nothing has any gluten in it, as I have an auto-immune disease, celiac. So, I put this gal through my ritual. I always feel so bad, but it truly is better I do this than having to go home sick as a dog from ingesting gluten. Then I would not be here writing to all of you and sharing my paleo recipes, such as this paleo creamy asparagus soup I was inspired to create.
She assured me with utmost patience that there was no gluten, and even said to me in her strong Italian accent that they do not use wheat in their soups in Italy. In fact all their food is farm fresh and they shop daily for fresh food for their customers, and even have gluten free pasta and they cook it in separate pans for any guests with allergy needs. Wow! OK, well I am paleo and do not eat any grains, but I was not going to bother her with that dissertation. So, I ordered my soup.
A comfortable while later my soup arrives and from that first little taste I knew this recipe was a winner, and I had to have it. I sat there figuring out with my hubby how the heck was I going to get this recipe from this amazing little restaurant. I knew they’d never give me such a delicious staple from their menu. When she came back to kindly ask me how I was enjoying my soup, I had a huge grin and asked her if she would be able to tell me the recipe. Now you have to understand that my tail was a bit between my legs while asking her. She said, “of course”. Huh?! Well, the rest is history and now this recipe is yours as well as mine.
Unfortunately, I lost the card and name of the restaurant. We will drive by there one day again and I will stop in, and get the name and details to share with you all. I am sure the rest of their menu must be incredible. These people were the nicest group of people and I do want to go back. If you know anything about LA, it is huge. I can drive down a hundred streets and still never go past that little restaurant. I will keep an eye out for it though, believe me.
I hope you do enjoy this absolutely simple, nutritious and tasty recipe. Keep in mind they only used sea salt in theirs as a seasoning. I have since made a few twists in all the times I have made this soup, which I made notes of below for you. Below are some of the photo steps so you can see how easy it is:
I’d show you my blending in the Vitamix but the darn photo will not load properly, but you get the idea. Hope these photos help a bit.Print
This paleo recipe is a killer. Many have asked me if it is dairy free. Yes indeed. Not only that but it literally takes about 10 minutes to make.
- 4 very large handfuls of fresh organic asparagus or 3–4 bundles
- Tablespoons of filtered water or veggie water ( see below)
- Sea salt to taste
- OPTIONAL: truffle oil, truffle salt, scallion salt, Herbamare – you name it!
- Cut off only the “whitish” ends of your asparagus.
- Bring to boil enough water to cover your asparagus laying flat.
- You may cook as many as you can hold at one time.
- They can pile on one another.
- Do not place in water until boiling.
- Prepare a bowl with cold water and plenty of ice.
- You will be blanching the asparagus now (cooking in hot water for a short time and then dunking in ice cold water to halt the cooking).
- Place asparagus in boiling water and allow to boil for 60-90 seconds.
- Immediately lift with tongs and place in ice water. Let cool.
- Do this with all the asparagus.
- Cut asparagus in half.
- Place in Vitamix.
- Blend to desired consistency.
- Add only a tad of filtered water as needed or add some of the veggie water from your “boiling bath”
- Puree until smooth.
- Flavor as desired but see my below notes first.
I suggest NOT adding any salt or other flavorings until after you get your first taste of this soup, if you used farm fresh organic asparagus. After that, season away to your heart’s desire.
We only use sea salt to taste and sometimes add some truffle salt, or even a touch of truffle oil to the top. I make extra ahead and store in the refrigerator.