Name: Asparagus Bisque
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Other

Pesto & Potatoes Verified

July 14, 2025

9 Ingredients

MEDIUM

This Asparagus Bisque makes a delicious spring starter for lunch or dinner. The soup is rich, creamy and packs in the green goodness. Plus, it only requires a handful of ingredients.

From the Cook

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Asparagus Bisque

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 3 other allergens identified

Instructions

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Instructions

Melt ghee in a large pot over medium-high heat. Add diced onion and stir. Cook for about 5 minutes.

While onion is cooking, wash and peel potato. Cut into large chunks.

Add potato to the pot and stir in 1 teaspoon sea salt and 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Remove woody ends of asparagus and cut into 2- to 3-inch pieces. Add to the pot and return to a boil, cooking for another 5 minutes. Remove from heat.

Add soup mixture to the jar of a blender, along with ½ cup canned coconut milk, the juice of half a lemon and ½ teaspoon each of sea salt and cracked black pepper.

Secure the lid on the blend, turn the power on and start pulsing or blending on low. Increase blending speed to high and blend for about 2 minutes, until soup is creamy and smooth.

Taste, adjust seasonings and serve.

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.