Dairy-Free, Gluten-Free Creamy Asparagus Soup

Creamy asparagus soup garnished with bacon and mild red pepper

     The thick "creaminess" of this soup comes from the rice (or potato). One advantage of not using a dairy product (besides not setting off a dairy allergy) is that you can add a whole new flavor dimension with a squirt of lemon juice— without having to worry that your soup will curdle.

     2 Tb. oil (See Oil in the Glossary)
     1 chopped onion
     1 pound washed, trimmed* asparagus (~2 bundles)
     6 c. chicken broth (See Broth in the Glossary)
     salt (See Salt in the Glossary)
     black pepper (See Spices in the Glossary)
     1/2 c. rice (See Rice in the Glossary) or one potato, cut up

     Saute the onion in the oil on medium heat with a good sprinkle of salt just until the onion is translucent; do not brown. Add the asparagus, the chicken broth and a sprinkle of black pepper. Bring to a boil, add the rice (or potato), and simmer until the rice is thoroughly cooked (20-30 min). Puree in a blender.  Put through a strainer if necessary. Adjust salt to taste.

     Garnish with chopped crispy bacon (see Bacon on this page), chopped dill leaves, crushed red pepper flakes or lemon wedges if you like.


*You want to trim off all the hard, woody part at the base of the asparagus spear: otherwise, your soup is likely to end up with lumps in it.