Cream of Asparagus Soup
30 min·American
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Ingredients
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh lemon juice (optional)
Instructions
6 steps
- 1
Melt butter in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
- 2
Add asparagus pieces and broth. Bring to a boil, then reduce heat and simmer until asparagus is tender, about 15 minutes.
- 3
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
- 4
Stir in heavy cream and heat through. Do not boil.
- 5
Season with salt, pepper, and a splash of lemon juice if desired.
- 6
Serve hot, garnished with asparagus tips or a drizzle of cream if desired.
Progress
0 / 6 steps
