It’s late February and it’s been freezing for the last few days. All I want is some hot, savory soup to get me through the last of winter. As usual, I found the perfect recipe on the connoisseurus veg for a creamy white bean, asparagus and dill soup. Yes. My body is ready.
Now this turned out to be quite a filling dish. I’m all about dipping a few slices of bread into my soup, but it was so rich I just didn’t need to. It’s very healthy as well, I can totally see myself making this a lot more in spring.
I guess you can also make these with white asparagus, some nice Belgian grown ones (instead of the Mexican ones I bought. Funny how green asparagus turned out not to be so green after all, huh). A little note: these are a lot of asparagus for just two bowls of soup, so you can totally just use half of what I used.
– 350gr asparagus
– 250gr canned white beans, drained and rinsed
– fresh dill
– a small white onion, minced
– one clove of garlic, crushed
– one vegetable stock cube
– pepper and salt
– olive oil
1. Add some olive oil to a pot and glaze the minced onion for a few minutes. Add the crushed garlic and sauté for a minute or so.
2. Add about 500-750ml water and the bouillon stock cube to the pot.
3. Now add the white beans (I used cannelini – but I’m guessing any white bean will do) and bring the soup to a boil. Let it simmer for about 5-10 minutes. Meanwhile you can chop the asparagus into 2cm chunks.
4. Take about half of the bean soup and transfer it to a blender. Blend until nice and creamy, and add it back to the rest of the soup.
5. Add the asparagus to the pot and let it cook for a few minutes. Make sure they stay crispy.
6. Serve and add fresh dill, I used a good 3 tablespoons full. Season with pepper and salt to taste.