Last summer we picked a TON of asparagus from our CSA farm. We ate lots of it fresh, but I also pureed a whole bunch of it. It’s March, and we still had a few cups of the puree left in our freezer. I decided it was time to use it up so I hesitantly made this soup. And it was surprisingly good! I’ll be making it again.
4 cups pureed asparagus (Blanch about 8 cups of chopped asparagus, cool and puree.)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 tsp thyme
1 tsp lemon juice
2 cups vegetable stock
1 can cocounut milk
Heat the olive oil over medium heat. Add the onions and garlic and saute until transluscent. Add the thyme.
Add the vegetable stock, lemon juice, salt and pepper and bring to a simmer. Simmer until the onions are as tender as desired.
Add coconut milk and heat through.