Velvety Cream of Asparagus Soup (Ready in 30 mins)
Makes 4 cups
Ingredients
- 2 lbs asparagus (trimmed of woody stems)
- 1 Onion (chopped (⅔ cup chopped))
- 1 clove Garlic (minced or 1 tablespoon minced green garlic)
- 3 tablespoon olive oil
- 4 Cups chicken broth (vegetarian option)
- 1 bay leaf
- ¼ Cup Heavy Cream (or sour cream)
- ½ Teaspoon Black Pepper (more to taste)
- 1 Teaspoon salt (more to taste)
Instructions
- Trim the asparagus and chop into 1-2 inch pieces. Save a few asparagus tips if you would like to garnish the soup.2 lbs asparagus
- Chop the onion and finely grate or chop the garlic if using fresh garlic.1 Onion, 1 clove Garlic
- In a large pot, over medium-high heat, drizzle with a few tablespoons of olive oil and saute the onion until the onion takes on a bit of golden color.3 Tbsp olive oil
- Add the grated garlic, or confit garlic, if using to the pan. Stir for 30 seconds until heated through.
- Add the bay leaf and the chopped asparagus to the pan and stir until the asparagus becomes sauteed and bright green in color.1 bay leaf
- Pour the chicken stock into the pan and bring to a simmer.4 Cups chicken broth
- Cook for 10 minutes or until the asparagus is fork-tender.
- Working in batches, puree the asparagus and broth in a blender, food processor or use an immersion blender stick.
- If the soup is not silky smooth, strain the soup through a fine-mesh strainer, back into the pot. (completely optional)
- Stir in the heavy cream and serve.¼ Cup Heavy Cream, ½ Teaspoon Black Pepper, 1 Teaspoon salt
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