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!
Servings: 4 people
Calories: 381kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onions
- 4 cloves garlic minced
- 2 ¼ pounds asparagus woody ends trimmed, cut into 1" pieces
- 1 teaspoon coarse salt
- ¼ teaspoon black cracked pepper
- 3 cups low-sodium chicken broth
- ¾ cup heavy cream plus more for garnish
- ½ cup Parmigiano-Reggiano shredded
- 1 pinch fresh chives or green onions, chopped to garnish
Instructions
- 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.
- Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
- 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.
- 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.
- 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.
- Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.
Notes
Try adding a drizzle of cream over your finished soup for added creaminess!
Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 59mg | Sodium: 920mg | Potassium: 794mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2945IU | Vitamin C: 18mg | Calcium: 263mg | Iron: 6mg