Cream of Asparagus Soup
A quick, easy and refreshing soup that uses few ingredients to showcase the fresh asparagus of the season.
Equipment
- Kitchen knife
- Saucepan
- Immersion blender
Ingredients
- 1 tsp Butter
- 1 clove Garlic
- 12 pieces Medium asparagus stalks
- 1/4 cup Heavy whipping cream
- 1.5 cup Vegetable broth
- 1/2 tsp Salt
- Sour cream and chives For toppping
Instructions
- In soup pot, warm butter until melted and add minced garlic to cook until fragrant.
- Wash asparagus and trim off and discard bottom inch of stalks. Cut the remaining stalks into one inch pieces and add to pan, sautéing until starting to soften, sprinkling with salt.
- Add the broth and increase heat to a simmer, covering pot while asparagus cooks, about 8 minutes, until tender.
- Turn heat down and using immersion blender, puree until smooth. Be careful as the contents will be hot.
- Add in cream, and stir or lightly blend if preferred to give desired consistency.
- Top with sour cream and chives, serve immediately-suggested with a side salad and hearty bread.