Description
Indulge in a comforting bowl of Cream of Asparagus Soup, a velvety blend of fresh asparagus, aromatic herbs, and creamy goodness. Perfect for any season, this soup is light yet rich in flavor!
Ingredients
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 4 tablespoons all-purpose flour, divided
- 2 1/2 cups fat-free milk, divided
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1/2 cup half-and-half cream
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- Minced fresh chives (optional)
Instructions
- Sauté the Aromatics
- Heat canola oil in a large saucepan over medium heat.
- Add chopped onion and cook for 4-6 minutes until tender.
- Stir in garlic and cook for another minute.
- Simmer the Asparagus
- Add asparagus and chicken broth, bring to a boil, then reduce heat.
- Simmer uncovered for 8-10 minutes until asparagus is tender. Remove from heat and let cool slightly.
- Blend to Perfection
- Transfer the mixture to a blender and blend until smooth.
- Alternatively, use an immersion blender directly in the saucepan.
- Create a Velvety Base
- In a small bowl, mix 2 tablespoons flour with 1/4 cup milk until smooth; set aside.
- In the same saucepan, melt butter over medium heat.
- Stir in salt, thyme, pepper, and remaining flour, cooking for 1 minute until golden brown.
- Thicken the Soup
- Gradually whisk in the cream, remaining milk, and reserved flour mixture.
- Bring to a boil while stirring constantly and cook for 1-2 minutes until thickened.
- Combine for the Final Touch
- Stir in the white wine, lemon juice, and blended asparagus mixture.
- Heat thoroughly and serve warm, garnished with minced chives, if desired.
Notes
- For a vegan option, substitute vegetable broth, plant-based milk, and dairy-free butter.
- Add a pinch of nutmeg for extra warmth and depth of flavor.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American