Cream of Asparagus Soup
Delicate, savory, and fresh, this easy to make Cream of Asparagus Soup is full of the mouthwatering flavor of shallots and garlic, with a mild base of fresh asparagus, chicken broth, and cream.
Servings: 4
Ingredients
- 2 tablespoons butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced or pressed
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 2 pounds asparagus, ends discarded and cut into two-inch pieces
- Salt and fresh ground pepper, to taste
- 2 cups low sodium chicken broth
- 2 tablespoons lemon juice
- ½ cup heavy cream
Instructions
- Melt butter in a heavy pot or dutch oven set over medium heat.
- Add shallots and cook for 1 minute.
- Stir in garlic and parsley and continue to cook for 1 minute.
- Add asparagus; season with salt and pepper and continue to cook for 5 minutes.
- Stir in chicken broth and lemon juice; bring to a boil.
- Reduce heat to a steady simmer and cook for 10 more minutes, or until asparagus is tender.
- Using an immersion blender, blend the soup until pureed.
- Whisk in the heavy cream and continue to cook for 3 more minutes, or until heated through. If you prefer a creamier soup, add a bit more cream to reach desired consistency.
- Remove from heat.
- Taste for salt and pepper and adjust accordingly.
- Ladle soup into bowls.
- Garnish with parsley and serve.
Nutrition
Calories: 233kcal | Carbohydrates: 15g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 104mg | Potassium: 656mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2497IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 5mg
