I know it’s not asparagus season, but the market had it on sale so I stocked up. I usually prefer to roast my asparagus, but I wanted to try something new. Since it’s soup season I figured asparagus soup would be perfect.

Boy, was I right…This soup is deeeelish! It’s light and creamy and I just loved the combination of the lemon and mustard.

This recipe only makes about 4 servings so you may want to double it.

Ingredients

• 1 1/2 pounds asparagus, woody ends removed and chopped into 2 inch pieces
• 1small onion, diced
• 1 potato, peeled and diced
• 2 cloves garlic, pressed
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup milk, I used almond/coconut blend
• 1 teaspoon dijon mustard
• 1/2 lemon, juiced

Directions

1. In a large pot heat 1 tablespoon olive oil, add onion and sauté for a few minutes. Add garlic, asparagus, and potato and sauté for a few more minutes.
2. Add chicken stock, thyme, salt, and pepper and simmer for about 10-15 minutes or until veggies are tender.
3. Puree soup with an immersion blender, food processor, or blender. Put soup back into pot and add milk, mustard, and lemon and stir.

Enjoy!