Cream of Asparagus



  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1-lb bunch fresh asparagus*
  • Freshly ground salt & pepper
  • 1 teaspoon dried dill
  • 2 cups chicken broth
  • 3/4 cup cottage cheese
  • 1/4 cup plant milk


  1. Break off the tough ends of the asparagus and discard. Wash asparagus and chop into small pieces, about 1/4-1/2″ in length. 

  2. Heat olive oil in a saucepan over medium heat. Add onion and cook for about 7 minutes, until softened and translucent. Add garlic and cook 1 minute more. Add asparagus, salt & pepper, and seasoning and stir to combine. Add chicken broth; this should be enough to just cover the vegetables in the pan. 

  3. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes until vegetables are tender.

  4. Blend together the cottage cheese and milk in a blender or in a separate container using an immersion blender, until completely smooth. Set aside.

  5. Remove the soup from heat and process until smooth, either using an immersion blender or by transferring to a food processor or blender.

  6. Return to medium-low heat and gently stir in cottage cheese mixture. Bring to a boil, and cook for 1-2 minutes to let it fully thicken.

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