Cream of Asparagus Soup
Time flies when you’re having fun. Today is For the Love of Cooking’s first anniversary. This has been a wonderful journey for me. Not only have I become a much better cook, but I have also organized my recipes and met some wonderful people who love food as much as I do. Thank you so much for visiting my blog, trying my recipes, and leaving comments. I appreciate every one of you.
On to the soup… I got this easy recipe for cream of asparagus soup out of a Cooking Light magazine years ago. It’s really easy to make and tastes so good. It’s full of flavor and delicious without being full of fat and calories. I pair it with a tossed salad and crunchy, crusty bread. It’s a perfect lunch or light dinner. We all love it, especially my daughter, who had two bowls.
Cream of Asparagus Soup:
Ingredients:
- 3 cups of asparagus, cleaned with ends removed and sliced into thirds
- 2 cups of vegetable or chicken broth (I used chicken broth)
- 1/2 tsp of dried thyme
- 1 bay leaf
- 1 garlic clove, minced
- 1 tbsp flour
- 2 cups of whole milk
- Dash of nutmeg
- 1 tbsp of butter
- Sea salt and fresh cracked pepper to taste
- Zest of one lemon
How to Make Cream of Asparagus Soup
In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf, and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.
Equipment
Ingredients
- 3 cups of asparagus cleaned with ends removed and sliced into thirds
- 2 cups of vegetable or chicken broth I used chicken broth
- ½ tsp of dried thyme
- 1 bay leaf
- 1 garlic clove minced
- 1 tbsp flour
- 2 cups of whole milk
- Dash of nutmeg
- 1 tbsp of butter
- Sea salt and fresh cracked pepper to taste
- Zest of one lemon
Instructions
- In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf, and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.
- Place flour in the pan. Gradually add the milk, stirring with a whisk until blended.
- Add pureed asparagus and ground nutmeg, and stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly.
- Remove from heat, and stir in butter, lemon zest, sea salt, and black pepper to taste. Enjoy.
This soup is good and easy to make.