Simple Cream of Asparagus Soup
Simple Cream of Asparagus Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, simple cream of asparagus soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Put that fresh spring asparagus to good use in this creamy soup! Asparagus and onion are cooked in chicken broth, pureed, and combined with milk, sour cream, and a little fresh lemon juice. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream.

Simple Cream of Asparagus Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Simple Cream of Asparagus Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have simple cream of asparagus soup using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Simple Cream of Asparagus Soup:
  1. Prepare 2 tbsp butter
  2. Prepare 1 quart chicken stock
  3. Make ready 2 clove gralic (crushed)
  4. Take 2 bunch asparagus (chopped)
  5. Get 1 medium onion (diced)
  6. Make ready 1/4 tsp black pepper
  7. Make ready 2 pinch salt
  8. Make ready 1 tbsp diced fresh chives
  9. Take 1 tbsp fresh Italian parsley
  10. Take 1/2 cup heavy cream

The soup is made with a basic white sauce, milk, and asparagus. The asparagus cooking liquid adds extra flavor to the dish. Top each serving of the soup with small cooked asparagus tips. Strain remaining asparagus stock directly into saucepan with the potatoes.

Instructions to make Simple Cream of Asparagus Soup:
  1. Peel and finely dice one medium onion. And crush 2 cloves fresh garlic.
  2. In a large sause pan melt butter over medium high heat. Once butter is melted add diced onion and pinch of salt and sauté until soft and translucent. About 10 mins
  3. And curshed garlic and sauté for about 1 more minute, taking care not to brown garlic.
  4. Add chicken stock. Increase heat to high and bring to a boil. Once boiling reduce heat and simmer for 15 mins
  5. Add chopped asparagus and parsley, increase heat back to high. Boil for approximately 5-10 mins or until asparagus is tender
  6. Once asparagus is tender, reduce heat to low and puree using stick blender or food processor (caution soup will be hot). Strain soup if desired and return to pot. Stir in black pepper, pinch more salt and heavy cream.
  7. Ladle into serving bowls and garnish with freshly chopped chives.
  8. Enjoy!

Remove from heat and let cool slightly. Melt butter in a large saucepan over medium-high heat. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. The best asparagus cream soup was in a small rearaurant in Berlin.

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