Cream of Asparagus Soup
Spring in a bowl! This Cream of Asparagus Soup is a velvety smooth symphony of fresh asparagus flavor.
Imagine: a luxuriously creamy soup bursting with the tender sweetness of asparagus. Every spoonful is a delightful comfort food experience, perfect for a light lunch, cozy dinner, or elegant appetizer.
Here’s why you’ll love it:
- Simple & Seasonal: Celebrate spring’s bounty with this easy-to-make soup featuring fresh, flavorful asparagus.
- Creamy Comfort: This soup is pure indulgence, offering a velvety texture and a delightful richness.
- Versatile & Customizable: Serve it hot or chilled, add your favorite protein, or experiment with different herbs and spices.
Ready to ditch the boring soup and experience the magic of Cream of Asparagus Soup? Continue reading for the recipe below and get ready to savor the taste of spring in every delicious bite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 (14.5 ounce) can chicken broth, divided
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 1/2 cup chopped onion
- 2 Tbsp butter or olive oil
- 2 Tbsp flour
- 1 tsp salt, or to taste
- 1 pinch pepper
- 1 cup milk
- 1/2 cup sour cream
- 1 tsp fresh lemon juice
- 1/4 cup Parmesan cheese, shredded
- chopped thyme for garnish (optional)
Instructions
- Saute Onion: In a large saucepan, saute onion in 1 Tbsp olive oil until browned & soft. Add garlic & saute until fragrant.
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Cook Asparagus: Add the asparagus and 1/2 cup chicken broth to the saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until the asparagus is tender (about 12 minutes).
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Puree Asparagus Mixture: Transfer the asparagus mixture to a blender and puree until completely smooth. Set aside.
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Make the Roux: In the same saucepan, melt butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly, for 2 minutes.
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Create the Soup Base: Increase heat to medium. Add the remaining chicken broth, stirring constantly, until the mixture comes to a boil.
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Combine and Simmer: Stir the pureed asparagus into the broth mixture, then add the milk.
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Finish the Soup: Stir in the sour cream, lemon juice, and parmesan cheese. Warm the soup through to serving temperature, without boiling.
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Serve: Serve the soup immediately.
Keywords: Soup, Asparagus, Vegetable
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