Creamy and Delicious Asparagus Soup

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Creamy & Delicious Asparagus Soup 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!

Fresh, Flavorful, Healthy Asparagus Soup

Creamy Asparagus Soup

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.

beginning of asparagus soup

asparagus and onions in the stock

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.

asparagus puree

asparagus puree

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.

butter and flour

butter and flour

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.

with stock added

with broth added

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. 🙂

Blessings




Creamy & Delicious Asparagus Soup
Creamy Asparagus Soup

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Asparagus soup is great for those spring evenings when it’s not acting like spring. It’s wonderfully rich and flavorful, and healthy too!

Creamy Asparagus Soup

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Asparagus soup is great for those spring evenings when it’s not acting like spring. It’s wonderfully rich and flavorful, and healthy too!

Servings Prep Time Cook Time
6people 5minutes 20minutes
Servings Prep Time
6people 5minutes
Cook Time
20minutes

Ingredients
  • 2 lbs fresh asparagus and frosen end pieces cut into 1-2″ pieces
  • 1 med onion diced
  • 1 quart homemade chicken stock
  • 4 Tbsp butter
  • 1/4 cup unbleached flour
  • 2 1/2 tsp sea salt
  • 1/8 tsp freshy ground black pepper
  • 1/2 cup heavy cream
  • 1/2 Tbsp lemon juice

Servings: people

Units:

Ingredients
  • 2 lbs fresh asparagus and frosen end pieces cut into 1-2″ pieces
  • 1 med onion diced
  • 1 quart homemade chicken stock
  • 4 Tbsp butter
  • 1/4 cup unbleached flour
  • 2 1/2 tsp sea salt
  • 1/8 tsp freshy ground black pepper
  • 1/2 cup heavy cream
  • 1/2 Tbsp lemon juice

Servings: people

Units:

Instructions
  1. In a Dutch oven put 1 cup of the broth, asparagus pieces, and diced onion. Bring the broth to a boil.
  2. Turn the heat down to medium and put the cover on. Simmer for 10-15 minutes until the asparagus is soft.
  3. Remove from heat and let cool for 5 minutes.
  4. Put the mixture into a blender or food processor and puree until it’s smooth. Letting it cool will avoid an explosion from the blender. 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.

  5. Put the Dutch oven back on medium heat and melt the butter.
  6. Sprinkle the flour, salt, and pepper over the butter. With a whisk, stir constantly for about 2 minutes. The goal here is to brown the flour without letting it burn.

  7. Pour the rest of the broth in slowly while whisking.
  8. Increase the heat and continue whisking until the mixture comes to a boil.

  9. Add the asparagus puree to the pot.
  10. Continue to whisk the soup until it comes to a boil. That will only take a few minutes.

  11. Remove the pot from the heat. Stir in the cream and the lemon juice and adjust the seasonings.

  12. Ladle into bowls and garnish as desired.

Recipe Notes

The soup can be easily reheated by simply adding some more chicken stock to the pan.

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More healthy and delicious soups and stews you should try:

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