Cream of Asparagus Soup Recipe ๐ฒ
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:
| Quantity | Ingredient |
|---|---|
| 1 | Asparagus spear |
| 1 | Onion |
| 1 | Unsalted butter |
| 24 oz | Reduced-sodium chicken broth |
| 1 | Chicken broth |
| 1 | Potato |
| 1 | Celery rib |
| 8 | Dried thyme |
| – | Salt |
| – | Fresh ground white pepper |
| – | Half & half or milk (optional) |
Instructions:
-
Prepare Asparagus:
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- 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.
-
-
Sautรฉ Onion:
- In a 3-quart saucepan, melt the unsalted butter over medium heat.
- Add the chopped onion to the melted butter and sautรฉ for 3 to 5 minutes, or until the onion becomes translucent and fragrant.
-
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.
-
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.
-
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.
-
Strain:
- Pass the blended soup through a fine sieve to remove any fibrous or chunky bits.
- Return the smooth soup to the saucepan.
-
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.
-
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.
