Servings: 4


1.5 lbs fresh asparagus
4 tablespoons margarine
2 Tbsp olive oil
1 onion (chopped)
1 Tbsp flour
4 C no chicken broth or broth made from a veg bouillon
1 tsp thyme


  1. Trim tough ends from asparagus spears and cut into 1 inch lengths
  2. Heat Earth Balance and olive oil in a large saucepan and gently cook onion until soft but not brown
  3. Add asparagus pieces and cook for 5 minutes
  4. Sprinkle flour over asparagus, stir well and cook on low for 3 minutes
  5. Gradually add broth to pan, stirring constantly and bring to a simmer
  6. Continue to simmer until broth is thickened and asparagus is cooked, approx 10 min
  7. Put all cooked asparagus and onion contents into a blender, add thyme, and blend until very smooth, or use an immersion blender and blend directly in the saucepan.
    – CAUTION – if using a regular blender, be very careful not to fill to the top before blending as the hot mixture will expand and could spill out over the top.
  8. Optional: garnish the soup with a dollop of pesto or sprinkle with crispy croutons

Recipe Courtesy of Laura Knapp