Cream of Asparagus Soup
Servings 4
Equipment
- Large Dutch oven
- Blender or Immersion Blender
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, whisking 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.