Cream of Asparagus Soup

Cream of Asparagus Soup
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    3.0K

Embrace the verdant freshness of spring with this luxuriously smooth Cream of Asparagus Soup. A celebration of seasonal asparagus, this soup is a delicate balance of creamy richness and bright, herbaceous flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    39 mg
  • Fiber
    3 g
  • Protein
    7 g
  • Saturated Fat
    7 g
  • Sodium
    1047 mg
  • Sugar
    7 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 12 mins In a large saucepan, combine asparagus, 1/2 cup chicken broth, and onion. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender. (Approximately 12 minutes)

Image Step 02
02 Step

Recipe View 2 mins Transfer the mixture to a blender; puree until smooth and set aside.

Image Step 03
03 Step

Recipe View 0 mins In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.

Image Step 04
04 Step

Recipe View Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.

Image Step 05
05 Step

Recipe View In a small bowl, temper the sour cream by stirring in a ladleful of hot soup until blended. Pour the tempered sour cream into the soup and stir in lemon juice.

Image Step 06
06 Step

Recipe View Warm soup through to serving temperature, without boiling. Serve immediately.

For a richer flavor, use homemade chicken stock instead of canned broth.
Garnish with a swirl of cream, a sprinkle of freshly ground black pepper, or a few asparagus tips for an elegant presentation.
To make this soup vegan, substitute the butter with olive oil, the chicken broth with vegetable broth, the milk with unsweetened almond milk, and the sour cream with a vegan sour cream alternative.

Aylin Stracke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 1.0K Ratings)
Total Reviews: (8)
  • Ramiro Rau

    Next time, I might try roasting the asparagus first to deepen the flavor.

  • Baron Heller

    The lemon juice really brightens up the flavor. Don't skip it!

  • Heber Macejkovic

    Freezes well! I made a big batch and froze individual portions for easy lunches.

  • Giovanny Schuppe

    I added a swirl of cream and some toasted croutons for a more elegant presentation.

  • Sheldon Gibson

    My kids even loved it, which is a miracle considering they usually hate asparagus.

  • Daisy Crona

    I used vegetable broth instead of chicken broth to make it vegetarian, and it was still delicious.

  • Dell Streich

    This soup was incredibly easy to make and tasted like something from a fancy restaurant!

  • Eda Schmidt

    The perfect soup for a light lunch or starter course.

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