VNiceFood

The Cream of Asparagus Soup I Make Every Weeknight (30 Min)

The Cream of Asparagus Soup I Make Every Weeknight (30 Min)
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Calories
222 kcal
Carbs
7.00 g

Ingredients

  • 2 tbsp.butter
  • 1 clovegarlic, minced
  • 2 lb.asparagus, ends trimmed, cut into 1" pieces
  • —Kosher salt
  • —Freshly ground black pepper
  • 2 c.low-sodium chicken broth
  • 1/2 c.heavy cream, plus more for garnish
  • —Freshly chopped chives, for garnish
  • —Freshly chopped dill, for garnish

Instructions

  1. 1

    In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.

  2. 2

    Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.

  3. 3

    Garnish with more cream and herbs.