Why do the vegetables need to be cooked in both oil and butter?

Since this vegetarian recipe does not use any other animal fat, I use an oil and butter blend to cook the vegetables and provide richer flavor.

How can I make this soup thicker without flour?

You can reduce the amount of broth used or strain some before blending. Another way to make this a thicker soup is to add a few more potatoes.

What should I make with broccoli and asparagus soup?

This soup would pair well with a frittata or other egg dish. It would also be tasty served with tea sandwiches or as a starter before a peppery seared steak.

Asparagus and Broccoli Soup

Name: Asparagus and Broccoli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 pound asparagus, ends trimmed and cut into 1" pieces; 12 ounces broccoli, roughly minced; 1 1/2 cups diced shallot (about 5 ounces); 1 large carrot stick, peeled and roughly diced; 1 large gold potato, peeled and diced; 2-3 teaspoons salt; 1 teaspoon black pepper; 1/4th teaspoon cayenne; 1 quart low-sodium vegetable broth (SEE NOTE); 1 tablespoon lime juice; 2 teaspoons soy sauce; 8 ounces creme fraiche; fresh dill; sliced almonds, toasted; fried garlic, store-bought or homemade

Description

Indulge in the flavors of spring with this asparagus and broccoli soup. Creamy, tangy, and gluten-free, it's a perfect option for a light and delicious meal.

Ingredients

Units Scale

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound asparagus, ends trimmed and cut into 1" pieces
12 ounces broccoli, roughly minced
1 1/2 cups diced shallot (about 5 ounces)
1 large carrot stick, peeled and roughly diced
1 large gold potato, peeled and diced
2-3 teaspoons salt
1 teaspoon black pepper
1/4th teaspoon cayenne
1 quart low-sodium vegetable broth (SEE NOTE)
1 tablespoon lime juice
2 teaspoons soy sauce
8 ounces creme fraiche
fresh dill
sliced almonds, toasted
fried garlic, store-bought or homemade

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Instructions

Warm a 3+ quart pot on the stove over medium heat.
Add butter and olive oil to the pot. Add the asparagus, broccoli, shallot, carrot, and diced potato when the butter has melted, and stir to coat in the oil.
Next, stir in the salt, pepper and cayenne. Continue to cook and stir for 7-10 minutes to sweat the vegetables.
Add the broth and bring the soup to a boil. Once boiling, lower the temperature to a simmer and cover the pot. Cook the vegetables in the broth for 5-7 minutes or until the asparagus and broccoli are fork-tender.
Turn off the heat and puree the soup until no chunks remain. Then stir in the lime juice, soy sauce, and creme fraiche.
Serve immediately or keep covered and warm on low until it's time to eat.
To garnish, top each bowl of soup with a sprinkling of sliced almonds, fried garlic, and lots of fresh dill.

Notes

Use low-sodium broth/stock or adjust the salt used in the recipe. If you don't have low-sodium stock/broth, wait until the soup is fully prepared before adding more seasoning.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stove-top
Cuisine: American