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