Creamy Asparagus Soup
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4-6 1x
- Category: Soups
Ingredients
Scale
- 1 Tablespoon butter
- 1 onion, minced
- 1–2 garlic cloves, minced
- 2 lbs of asparagus
- 2 cups potatoes, peeled and cut into chunks (russets work best in this recipe)
- 4 cups chicken broth
- salt, pepper
- 1/4 cup heavy cream
Instructions
- Bend the bottom part of the asparagus and it will snap off. The bottom part is too woody to use, so throw it out.
- Line all the asparagus up on a cutting board and cut off the bottom part, using the first asparagus that you snapped off as the guide.
- Cut off the tips and save them separately. Cut the rest of the asparagus into 2-inch pieces.
- In a medium pot, melt the butter and add the onion. Season with salt. Cook for about 5 minutes, until tender and slightly golden. Add the garlic and cook for about 30 seconds.
- Add the asparagus, except the tips, and the potatoes. Cook for about 3 minutes.
- Add the chicken broth. Cook for about 20 minutes, until the potatoes are tender.
- Meanwhile, in a nonstick skillet add 1-2 teaspoons of oil on high heat. Add the asparagus tips, tossing until slightly golden. Add a few Tablespoons of chicken broth or water to the skillet. Cover and cook for 2-3 minutes, until the water evaporates. Set aside.
- When the soup is cooked, use a blender to puree the soup in several batches. Return to the pot. Add the cream and season with salt and pepper, to taste, based on how salty your broth is.
- Garnish the soup with the asparagus tips. Croutons and a bit of Parmesan are delicious with this soup too.