Name: Cream of Asparagus Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

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I got this easy cream of asparagus soup recipe from a Cooking Light magazine many years ago. It’s simple to make and tastes full of flavor without a ton of guilt. I usually pair this homemade asparagus soup with a loaded garden salad and crunchy, crusty bread. 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)
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 from 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 the heat, cover, and simmer for 15 minutes.

Discard bay leaf.

Using a blender or an immersion blender, blend until completely smooth. Keep the soup in the blender (or pour it into a bowl if using an immersion blender) and set aside.

Place flour in the Dutch oven.

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.

Cream of Asparagus Soup

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Soup

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

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 the heat, cover, and simmer for 15 minutes.
Discard bay leaf.
Using a blender or an immersion blender, blend until completely smooth. Keep the soup in the blender (or pour it into a bowl if using an immersion blender) and set aside.
Place flour in the Dutch oven.
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.

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Side Note: 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 cooking. Thank you so much for visiting my blog, trying my recipes, and leaving comments. I appreciate every one of you.