Description
A smooth and flavorful cream of asparagus soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add asparagus pieces and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until asparagus is tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
- Return the pureed soup to the pot. Stir in milk and heavy cream. Heat gently over low heat, do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer soup, use half-and-half instead of milk.
- If you don’t have fresh asparagus, frozen asparagus can be used. Thaw before using.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Cream of Asparagus Soup, asparagus soup, creamy soup, vegetable soup, easy soup recipe