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Creamless Asparagus Soup with Whole Grain Croutons

Servings 6


  • 2 bunches of asparagus (about 2 lb.)
  • 4 Tbs. unsalted butter or olive oil
  • 2 large shallots, minced
  • 2 cups unsweetened almond milk (you can also use soy milk or regular milk)
  • 2 cups water
  • 1½  tsp. kosher salt
  • ½ tsp. white pepper
  • ¾ cup sliced almonds preferably with skins
  • Small handful chives, chopped

For the croutons

  • 3-4 slices of whole grain bread, cut into ½ inch cubes
  • 2 Tbs. Extra-virgin olive oil
  • Kosher salt for sprinkling


  • In a medium sized soup pot, heat butter or oil, add the shallots, cook until translucent, about 3-5 minutes.
  • In the meantime, trim the hard woody ends of the asparagus by snapping them where they most easily break, discard the ends.  Chop the asparagus in 1-inch pieces.  Set aside.
  • When shallots have softened, add almond milk, water, salt and pepper, bring to a boil.
  • Add asparagus, cook 5 minutes, turn heat off.
  • While soup is cooking, place the sliced almonds in the blender or processor, chop until almonds are mostly finely chopped but leave some a little chunkier for texture, transfer to a heat proof bowl or second pot - where the pureed soup will eventually go into.
  • When the soup has cooled enough to puree, then, working in batches, puree the soup until finely pureed, transfer to the pot/bowl with almonds.Mix the almonds throughout the soup, serve hot or cold, with chives and croutons

For the croutons (I do this while the soup is cooking or afterwards).

  • Heat the olive oil in a fry pan, add the bread and toss.  Continue tossing until the bread is toasted and dried out, sprinkle with salt, remove from heat, transfer to a plate to cool.  You can store the croutons in an airtight container for up to 3 days or in the freezer for 6 months.


This soup freezes well or you can make it the day before and store it in the fridge.