½ cup old fashioned rolled oats (check label for gluten-free)
2 bunches of asparagus (about 2 pounds, woody ends trimmed* and stalks cut into 1-inch pieces)
2 cups chicken or vegetable stock (preferably homemade)
2 cups water (or asparagus stock – see note at bottom of recipe)
1 large piece of lemon peel (about 2 inches)
2 teaspoons sea salt (more if you use unsalted stock)
Freshly ground black pepper to taste
Steps
In a medium saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, about 8 minutes.
Add the garlic and cook for 2 more minutes, stirring frequently.
Add the remaining ingredients to the pot. Bring soup to a boil and lower to a simmer. Cover pot and cook for 10 -15 minutes until asparagus is very tender.
Turn off heat and remove the lemon peel. Or for a more assertive lemon flavor, blend the peel or half the peel with the soup. Puree the soup until smooth, either directly in the pot with an immersion blender or in batches in a blender (keep the lid open a crack.)Ideas for garnishes: steamed asparagus tips, garlic croutons, shaved Pecorino-Romano cheese or chopped chives.
Reviews
Beth Warren on 2024-05-05 (5 stars): I didn’t expect this to be as good as it was. One of the best soups I’ve ever made.
Jo Taulbee on 2024-04-04 (5 stars): I have made this soup several times and it is very delicious!!! my favorite soup and I make it at least once a week. I’d love that it has oats in it instead of cream, which I can’t handle. I highly recommend this recipe!!
Meri Schroeder on 2021-04-25 (5 stars): Giving this one five stars due to flavor, ease and nutritional value. My husband had three bowls, so no left-overs:(. Anyway, what an amazing recipe. I'll be making this one again!
Kenza on 2021-04-19 (5 stars): I saw you make it on IG live and had to try it. Loved it so much but i think i will do it with vegetable
Stock/ asparagus stock. I only had bone chicken in hand.
I was low on asparagus so I threw in some sunflower micro-greens for a little nutiness and textures.
Lola Bourwil on 2020-06-01 (5 stars): I've been waiting throughout the Covid pandemic to find enough fresh asparagus at my local market to make this recipe. I finally got to make it today and it was a hit! Even with my six-year-old child! So creamy -- it's difficult to believe that it is dairy-free. Made it with the asparagus broth and also used boxed chicken broth. Served with GF garlic croutons. Yum! Thank you for developing this DF recipe.
Kelly Barrie on 2020-04-18 (5 stars): Instead of a 1/2 cup of rolled oats, during Passover we substituted the oats for 1/3 cup matzah meal. It was absolutely delicious and now we know the recipe is flexible! We were complimenting the soup for days after we ate it. The soup was light, healthy and perfectly paired with roast chicken.
