Cream of Asparagus Soup
Cream of Asparagus Soup is perfect for Spring days when you want something quick, easy, and delicious! Rich and so velvety, but not heavy!
Ingredients
- 1 lbs asparagus
- ½ med onion
- 3-4 cloves garlic
- 2 tbsp butter
- 2 cups chicken or vegetable broth
- ½ cup heavy cream
- kosher salt and fresh ground pepper, to taste
- bacon pieces, cooked asparagus tips, fresh herbs for garnish
Instructions
- Clean and cut asparagus into 1" pieces. Rough chop the onion and garlic. Don't worry about making this perfect because we will use an immersion blender at the end to make everything smooth.
- In a med-large pot, sauté the onion in the butter until it is soft.
- Add the broth to the onions, bring to a simmer. Add the garlic and asparagus and cook until the asparagus is tender - about 5-10 minutes. Asparagus doesn't need long at all to cook.
- Once the asparagus is tender, remove from the heat. I like to remove a few of the asparagus tips for garnish at this point, but you do not have to. Blend the asparagus soup until it is smooth. Add the cream, stirring until combined and warmed through.
- Garnish with crisp bacon pieces, reserved asparagus tips, and fresh herbs. Enjoy!
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 92mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1470IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg