Shopping for new ingredients is fun!
I recently went on a weekend trip with Dear Husband to Milwaukee, the home of the Kosher Certified Spice House.
We went to the Milwaukee Public Market and investigated all the cool indoor stores and shops. There is also a Spice House in the Market and we had a lot of fun checking out all the new spices there.
I was really tickled to see that they had “trending” dill pollen.
They had a recipe card for Cream of Asparagus Soup with a Dill Pollen Twist.
Not only is Asparagus Soup with Dill Pollen trending, it’s also super healthy! Aside from all the various vitamins and minerals that asparagus has, it’s also high in protein!
It’s a little known fact that Asparagus and protein are best of friends.
Did you know that one cup of asparagus has approximately 4.5 grams of protein?
That’s a lot.
And it’s delicious and nutritious!
To give you some perspective, a cup of diced chicken has 38g of protein.
What’s the big deal about protein?
According to verywellfit.com:
We all need protein to ensure our bodies function optimally. Protein is required to support muscles, the immune system, and the brain. Your body requires adequate protein to obtain essential amino acids. Dietary protein is also needed to make several proteins in the body, like hemoglobin and antibodies.
The average adult needs a minimum of 0.8 grams of protein per kilogram of body weight per day.2 One kilogram equals 2.2 pounds, so a person who weighs 165 pounds or 75 kg would need about 60 grams of protein per day.
If you’re trying to eat more vegetables…
There is a trend towards a more “Plant Based” diet. Less red meat. More natural eating. More nutrients in every bite. Better for the planet…
Anyway, if you’re trying to eat a more vegetable based diet, you still need to get your protein and other nutrients somewhere.
Fresh asparagus is a great place to start!
What is Dill Pollen all about?
I was very excited to try the dill pollen and using it in a soup and on top of a soup seemed like a great place to start.
Dill pollen has a brilliantly unique flavor that’s not just dill-like. It’s more citrusy and a little sweet. The dill pollen spice is different than anything I’ve ever tried before.
Of course I felt obligated, as I usually do, to change the original recipe.
- I used green onions instead of traditional yellow ones due to my dietary restrictions.
- Substituting dairy free almond milk instead of heavy cream made the soup lighter, dairy free, and by extension plant based.
- I wanted to make this dish plant based/pareve so I used Imagine no-chicken chicken broth instead of actual chicken filled chicken broth.
This seasonal, uniquely flavored, creamy, healthy soup makes a perfect light dinner soup. You can save the delicious leftovers for lunch!
- 2 pounds asparagus, tips and 1/2 inch from the bottom removed, sliced into 1/2 inch pieces.
- 3 tablespoons plant based margarine
- 1 cup green onion, sliced
- 1 1/2 cups unsweetened almond milk
- 4 cups vegan chicken stock or vegetable stock
- salt and freshly ground black pepper to taste
- 1/2 teaspoon dill pollen plus additional for garnish
- fresh dill for garnishing
- Heat a large stock pot 2/3 full of water. Bring to a boil.
- Place the asparagus in the water. Reduce heat and simmer for 3 minutes. Drain into a large colander. Set aside 1 1/2 cups of asparagus.
- Melt the margarine in a a large stock pot over medium heat. Add the green onions and sauté until soft, around a minute.
- Add the remainder of the asparagus (not the 1 1/2 cups), the almond milk, the stock, the salt, black pepper and dill pollen.
- Simmer over low heat for 10 minutes to blend the flavors.
- Using an immersion blender, blend the soup until smooth.
- Add in the reserved 1 1/2 cups of asparagus.
- Serve garnished with additional dill pollen and fresh dill.
If you don’t have dill pollen, you can substitute dried dillweed instead.
Keywords: Asparagus, Dill Pollen
More Seasonal Recipes
If you’re looking for more seasonal, healthy recipes here are a few!
- Tomato Basil Indian Eggplant Flowers
- Asparagus Basketweave Quiche
- Fire Pit Corn and Salad
- Claudette’s Haystacks
- Cauliflower Rice with Green Garlic and Shallots
- Crunchy Heartland Salad
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