Cream of Asparagus Soup

Cream of Asparagus Soup
You'll want to make this spring soup again and again.
Recipe type: Main
  • 2 tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 lb. asparagus, ends trimmed, cut into 1" pieces
  • kosher salt
  • Freshly ground black pepper
  • 1 c. low-sodium chicken broth
  • ½ c. heavy cream, plus more for garnish
  • Freshly chopped chives, for garnish
  • Freshly chopped dill, for garnish
  1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
  2. Using am immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
  3. Garnish with more cream and herbs.




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