Spring Asparagus Soup with Macadamia Nut Cream
Spring Asparagus Soup with Macadamia Nut Cream: A Vibrant Taste of the Season
As the days lengthen and the first blooms appear, our cravings shift towards lighter, brighter flavors. This Spring Asparagus Soup with Macadamia Nut Cream is the perfect embodiment of the season – a creamy, comforting, and surprisingly elegant dish that’s both healthy and delicious. Forget heavy winter soups; this recipe celebrates the fresh, delicate taste of asparagus with a luxurious, plant-based creaminess thanks to macadamia nuts.
This isn’t just another asparagus soup. The macadamia nut cream adds a unique richness and subtle sweetness that elevates the flavor profile. It’s a fantastic alternative to traditional dairy-based creams, making this soup suitable for vegetarian and dairy-free diets. Plus, it’s incredibly easy to make!
What makes this soup special?
- Vibrant Flavor: Fresh asparagus takes center stage, delivering a naturally sweet and slightly grassy flavor.
- Luxurious Creaminess: The macadamia nut cream provides a velvety texture without the need for dairy.
- Easy to Make: This soup comes together in under an hour, making it perfect for a weeknight meal or a weekend brunch.
- Healthy & Nutritious: Packed with vitamins, minerals, and healthy fats, this soup is as good for you as it tastes.
Serving Suggestions:
This soup is wonderful on its own, but you can also enhance it with a few simple additions. Try garnishing with:
- A drizzle of extra virgin olive oil
- A sprinkle of chopped green onions
- A few toasted macadamia nuts
- A swirl of lemon juice
Frequently Asked Questions:
Q: Can I use frozen asparagus?
A: While fresh asparagus is best, you can use frozen asparagus in a pinch. Be sure to thaw it completely and drain off any excess water before adding it to the soup.
Q: Can I make the macadamia nut cream ahead of time?
A: Absolutely! You can make the macadamia nut cream up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I add other vegetables to the soup?
A: Certainly! Peas, leeks, or potatoes would all be delicious additions.
Q: What if I don’t have macadamia nuts?
A: While macadamia nuts provide a unique flavor and texture, you can substitute cashews or sunflower seeds. The flavor will be slightly different, but still delicious.
We hope you enjoy this delightful Spring Asparagus Soup with Macadamia Nut Cream! It’s a celebration of fresh flavors and a perfect way to welcome the warmer months.
Spring Asparagus Soup with Macadamia Nut Cream
Ingredients
- 1/2 cup macadamia nuts
- 1 cup hot water
- 2 pounds asparagus
- 2 tablespoons extra virgin olive oil
- 1 shallot shallot, sliced thin
- 2 cloves garlic, minced
- 2 stalks green onions, chopped
- 4 cups vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- salt to taste salt
- pepper to taste pepper
Instructions
- Soak macadamia nuts in hot water for at least 30 minutes.
- Drain and rinse the macadamia nuts. Blend with 1/2 cup fresh water until smooth and creamy. Set aside.
- Trim and chop asparagus, reserving the tips.
- Heat olive oil in a large pot over medium heat. Add shallot and garlic and cook until softened.
- Add asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until asparagus is tender.
- Carefully blend the soup until smooth. Season with salt, pepper, lemon juice, and cayenne pepper.
- Serve warm with a dollop of macadamia cream.
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