The Sunday Recipe: Cream of Asparagus Soup

I know, I know, it’s past time to let the asparagus go, but it looked pretty good, my daughter loves it, AND I was trying to come up with smooth recipes for her because she just got braces. I’d also seen a cream of asparagus recipe somewhere recently and here we are.

After looking at several recipes online, I combined a few according to our tastes to get this one. It was simple and hit the spot for us. In fact, I think I’ll be using this method to make creamed soups with some other vegetables soon.

I often don’t have chicken broth on hand, but I keep a broth base powder in the cupboard that is low sodium and used that in preparing this recipe. It tasted just fine.

I think this would be interesting to try keeping dairy free by using olive oil and coconut milk. I imagine it would work fine.

Cream of Asparagus Soup

Ingredients

• 2 tablespoons unsalted butter
• ¼ cup chopped onion
• 1 pound asparagus
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 c. low-sodium chicken broth
• 1/4 cup heavy cream

Directions

1. Break the woody part off the end of the asparagus stalks.
2. Chop into ½ inch pieces.
3. Rinse and drain.
4. In a heavy pot over medium heat, melt butter.
5. Add onion and cook until translucent.
6. Add asparagus.
7. Season with garlic, salt, and pepper.
8. Cook 5 minutes.
9. Add broth and bring to a boil.
10. Lower to simmer and cook, covered, 15 minutes.
11. Blend with an immersion blender. (If using a regular blender, cover with a towel instead of the regular lid.)
12. Add cream to puree in pot and bring to preferred temp over low heat.
13. Enjoy!

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