Cream of Asparagus Soup
Spring is asparagus season so make Cream of Asparagus Soup. This soup recipe is an easy, creamy way to enjoy the arrival of spring.
Servings: 4 Servings
Cost: 5.00
Ingredients
- 1 Bunch Of Asparagus, Trimmed and Cut Into 1 ½” Pieces. (Tips Reserved If Desired**)
- ¼ Of A Medium Onion, Chopped
- 1 Medium Potato, Peeled And Chopped
- 1 Garlic Clove, Minced
- 5 Cups Chicken Broth
- ¾ Cup Heavy Cream
- ⅛ tsp Ground Nutmeg
- Salt and Pepper to Taste
- Fresh Dill, For Garnish, If Desired
Instructions
- In a medium sauce pan, add the chicken broth, vegetables, and seasonings and bring to a boil.
- Once the soup is boiling, cover and reduce to a simmer for 10-15 until the vegetables are tender.
- When the vegetables are tender, use an immersion blender or blender and blend until smooth.
- Stir in heavy cream and warm through.
- Add salt and pepper to taste.
- Top with reserved asparagus tips and fresh dill, if using, and serve.
Video
Notes
- Broth – Use Chicken, vegetable broth, water in the soup.
- Use Canned Asparagus – Try using canned asparagus in place of fresh if that’s all that’s available in the pantry.
- Blending the Soup – Use an immersion blender to blend the soup in the pot or process it in batches using a blender.
- Use Canned Asparagus – Try using canned asparagus in place of fresh if that’s all that’s available in the pantry.
- Bring a small pot of water to a boil.
- Add a big pinch of salt and the asparagus tips to the boiling water.
- Boil for 2-3 minutes.
- Drain the asparagus tips and add them to a bowl of ice water.
- This stops the cooking process and allows the asparagus tips to retain their bright green color.