Cream of Asparagus Soup (Asparagus Soup)

Super easy to make, this asparagus soup uses simple ingredients, and it is perfect for spring as well as those beautiful Fall and or wintery days.

Course Appetizer, Dinner, Side Dish, Soup

Cuisine French

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 146kcal

First, prepare the ingredients: Chop the onion as Mirepoix or in large chunks, then chop the asparagus (remove the “woody” end and discard), and chop the garlic cloves. Set aside.
Sweat the ingredients: In a medium size casserole with melted butter over medium high heat, sweat the onion, asparagus, with melted butter in a casserole. Then add the garlic cloves.
Mix well to combine and cook for 2 minutes while stirring constantly.
Prepare the soup: Next, add the chicken stock or broth. Season with salt and pepper to taste.
Bring to boil and cook until all of the vegetables are soft.
Carefully remove the soup from the stovetop and transfer the soup to a blender.
Next, return the soup to the saucepan and add the heavy cream. Stir well to combine. Check for seasoning and add more if needed. Cook for 5-6 minutes on medium low heat.
Turn off the heat and allow the soup to rest for an additional 6-8 minutes. Serve warm with bread and enjoy.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

**** Calories are estimated per serving