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Ok, do you remember when we made the Steamed Asparagus with Balsamic Vinaigrette and I told you to save all those asparagus end pieces to make soup? And you did that, right? Cuz it’s asparagus soup time, Baby!
Asparagus soup is great for those spring evenings when it’s not acting like spring. It’s wonderfully rich and flavorful, and healthy too! The stars have aligned, my friends. So get set, grab your aprons, and…go!
Creamy Asparagus Soup
- 2 lbs fresh asparagus and all those pesky end pieces you threw in the freezer, cut into 1-2″ pieces (or 1 to 1 1/2 pints of home canned asparagus)
- 1 medium onion, diced
- 1 quart homemade chicken broth
- 4 Tbsp butter
- 1/4 cup organic, unbleached flour (to make this gluten free use King Arthur Gluten Free Multipurpose Flour)
- 2 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1/4 cup heavy cream
- 1/2 Tbsp lemon juice
In a Dutch oven put 1 cup of the broth, asparagus pieces, and diced onion. Bring the broth to a boil. Then turn the heat down to medium and put the cover on. Let it simmer for 10-15 minutes until the asparagus and onions are soft. If you are using the canned asparagus, just put the onions in the broth.
Once the veggies are tender, remove the pot from the heat and let it cool for 5 minutes. Then, put the mixture into a blender or food processor and puree until it’s smooth. Letting it cool before hand will avoid an explosion from the blender. (And trust me when I say NOBODY wants a blender explosion!) But it’s still a good idea to hold the lid on. Tightly. Add more broth if necessary to get it smooth. Set that aside for a few minutes.
Now put the Dutch oven back on medium heat and melt the butter. Sprinkle the flour, salt, and pepper over the butter. Whisk constantly for about 2 minutes. The goal here is to brown and cook the flour without letting it burn.
Pour the rest of the broth in slowly while whisking. Increase the heat and continue whisking until the mixture comes to a boil and begins to thicken.
Then add the asparagus puree to the pot. Continue to whisk the soup until it comes back to a boil. That will only take a few minutes.
And that’s where I got so excited that I forgot to take any more pictures until I was done. 🙁
Remove the pot from the heat. Stir in the cream and the lemon juice and adjust the seasonings.
Ladle into bowls and garnish as desired. I used carrot zoodles because I just got a zoodle and wanted to play with it. 🙂
So there it is. Fresh, flavorful, and healthy. You’re welcome. 🙂