Cream of Asparagus Soup
Of all the ways to enjoy asparagus, silky smooth Asparagus Soup would have to be one of our favourites. Garlic, onions, broth, parmesan cheese and a hint of cream is all you need to make a thick and creamy pot of asparagus soup. No flour needed!
Foto: Cafe Delites
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onions
- 4 cloves garlic (minced)
- 2 1/4 pounds asparagus (woody ends trimmed, cut into 1" pieces)
- 1 teaspoon coarse salt
- 1/4 teaspoon black cracked pepper
- 3 cups low-sodium chicken broth
- 3/4 cup heavy cream (plus more for garnish)
- 1/2 cup Parmigiano-Reggiano (shredded)
- 1 pinch fresh chives (or green onions, chopped to garnish)
Steps
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Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
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Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
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Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
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Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
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Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
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Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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