Creamy Asparagus Soup
Ingredients
- 3 Tbsp butter
- ⅓ cup finely chopped white or yellow onion
- 2 garlic cloves minced
- 4 ½ cups of ½ inch pieces of washed and trimmed asparagus stalks
- 3 ½ cups chicken stock *vegetable stock for vegetarian
- 1 tsp paprika optional
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 cup heavy cream
- Sour cream for serving
Instructions
- All ingredients ready? Let's begin!
- In a soup pot or Dutch oven over medium heat, melt the butter. Add the onion and garlic and sauté until the onion has softened, but not browned, approximately 3 minutes.
- Add the asparagus and continue to sauté for 5 more minutes. It should intensify in green color. Don’t overcook it.
- Increase the heat to high. Stir in the chicken broth, paprika, salt, and pepper. Once the broth comes to a boil, reduce the heat to a low simmer and continue to cook until the asparagus is soft, approximately 10 minutes.
- Pour the soup into a blender. Pace the top on the blender without the center cap so the steam can escape. Hold a kitchen towel over the hole while you blend until the soup is smooth. You can do this in batches if needed.
- Place the puréed soup back into the pot over low heat. Stir in the heavy cream and allow the soup to heat through and thicken a bit.
- Serve the soup while hot with a spoonful of sour cream. Alternatively, chill the soup and serve it cold with sour cream.
Video
Nutrition
Calories: 165kcal | Carbohydrates: 9g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 457mg | Potassium: 318mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg