Cream of Asparagus Soup Recipe 🍲

Overview:

Cream of Asparagus Soup is a delightful dish that offers a burst of fresh flavors and creamy indulgence in every spoonful. Perfect for both warm and chilly days, this versatile soup can be enjoyed as a comforting lunch or a refreshing snack. With its simple ingredients and easy-to-follow steps, it’s a go-to recipe for busy weekdays or leisurely weekends. Plus, you can customize it to suit your dietary preferences by opting for alternatives like half & half or milk instead of cream. Let’s dive into the recipe and savor the goodness of this homemade treat!

Ingredients:

Instructions:

1. Prepare Asparagus:

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   • Soak and rinse the asparagus to remove any dirt or impurities.
   • Trim off the tough lower part of each spear and discard it, then cut off the top 1 inch of each spear and set them aside. Reserve the middle portion of the stalks for later use.

2. Sauté Onion:

   • In a 3-quart saucepan, melt the unsalted butter over medium heat.
   • Add the chopped onion to the melted butter and sauté for 3 to 5 minutes, or until the onion becomes translucent and fragrant.

3. Cook Vegetables:

   • Pour in the reduced-sodium chicken broth and the additional chicken broth into the saucepan.
   • Add the trimmed asparagus tips and stems, diced potato, chopped celery rib, dried thyme, salt, and fresh ground white pepper to the saucepan.
   • Cover the saucepan and bring the mixture to a gentle boil.

4. Simmer:

   • Once boiling, reduce the heat to low and let the soup simmer for 12 to 15 minutes, or until the vegetables become soft and tender.

5. Blend:

   • Remove the saucepan from the heat and allow the soup to cool slightly.
   • Using a ladle, transfer half of the soup mixture at a time into a blender container.
   • Cover the blender container and blend the soup at high speed for 20 to 30 seconds, or until it becomes velvety smooth.

6. Strain:

   • Pass the blended soup through a fine sieve to remove any fibrous or chunky bits.
   • Return the smooth soup to the saucepan.

7. Incorporate Cream:

   • Add the reserved asparagus tips back into the soup for added texture and visual appeal.
   • If desired, pour in the cream, half & half, or milk to enhance the richness of the soup. Adjust the amount based on your preference for creaminess.
   • Heat the soup thoroughly over low heat, stirring occasionally to prevent scorching. Alternatively, refrigerate the soup if serving it cold.

8. Season and Serve:

   • Taste the soup and adjust the seasoning as needed, especially after incorporating the cream or alternative dairy option.
   • Ladle the Cream of Asparagus Soup into bowls and garnish with additional fresh herbs or a drizzle of cream, if desired.
   • Serve hot for a cozy meal or chilled for a refreshing appetizer. Enjoy the creamy goodness!

Nutritional Information:

• Calories: 299.1
• Fat Content: 21.9g
  • Saturated Fat: 13.3g
• Cholesterol: 71.1mg
• Sodium: 99.2mg
• Carbohydrates: 20.8g
  • Fiber: 4.2g
  • Sugar: 3.5g
• Protein: 8.9g

Recipe Notes:

• For a lighter version of this soup, substitute half & half or milk for the cream to reduce the fat content while still maintaining a creamy texture.
• Feel free to adjust the seasoning and herbs according to your taste preferences. Fresh herbs like parsley or chives can add a burst of freshness to the soup.
• To make the soup ahead of time, prepare it up to the blending step and store it in an airtight container in the refrigerator for up to 2 days. Simply reheat and add the cream before serving.
• This Cream of Asparagus Soup pairs wonderfully with crusty bread or a side salad for a more substantial meal.
• Experiment with different toppings or garnishes such as croutons, grated cheese, or a drizzle of olive oil to customize the soup to your liking.