Cream of Asparagus Soup
Cream of Asparagus Soup
Servings
Ingredients
- 4 tbsp butter
- 1 cup finely diced onion
- 2 cloves minced garlic
- 4 tbsp flour
- 4 cups chicken or vegetable stock
- 1 pound asparagus - chopped into small pieces
- 1 to 2 cups heavy cream
- Salt and pepper to taste
Instructions
- In a large soup pan, sauté onion in butter for about 4 minutes or until soft.
- Season with salt and pepper.
- Add garlic and cook another 30 seconds, stirring constantly.
- Add flour and cook for a minute or two stirring often.
- Add chicken or vegetable stock.
- Whisk to combine with flour.
- Bring to a boil, whisking often. Turn down heat. Add asparagus.
- Simmer about 4 minutes or until asparagus is just tender.
- Remove from heat. Let cool a bit.
- Remove about a cup of the chopped asparagus and set aside.
- Puree the rest of the mixture in a blender until smooth.
- Pour mixture back in the soup pan. Heat. Add 1 to 2 cups cream.
- Add reserved chopped asparagus.
- Taste to see if more salt and pepper are needed.
Nutrition
Calories: 244kcal | Carbohydrates: 17g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 253mg | Potassium: 420mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1177IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Excellent! Thank you so much for this recipe, the best ever!,
Can I replace the Asparagus with Broccoli? I LOVE Broccoli.
I’m probably a day late and a dollar short but I found this. https://www.thecookingmom.com/recipe-index/soups/slow-cooker-cheesy-broccoli-soup/