This cream if asparagus soup is mild, creamy and very satisfying. You can use fresh of frozen asparagus for this with the same results so you can make it anytime of the year. Having said that, make sure you take advantage of asparagus season when these are tender, fresh and at a great price.
We will be adding only 1/2 a cup of milk to this recipe instead of cream. You can use low fat milk if you would like to keep it healthier.
This is what you need for this delicate and exceptional cream of asparagus soup:
2 pounds fresh asparagus – tips removed, bottoms trimmed
1 white onion – chopped
1 TBS butter
6 cups chicken or low sodium vegetable stock
Pinch of nutmeg
½ cup whole milk
1 tsp. salt
1 tsp. white pepper
Cut the stalks of the asparagus in thirds. Place the tips in a steamer and steam until tender. Set them aside for garnishing your soup.
Melt the butter in a pot and add the onion. Cook for 5 to 6 minutes until softened and translucent. Add the cut asparagus and sauté for 3 to 4 minutes. Add the stock. Simmer for about 15 minutes until the asparagus is cooked through and tender.
If you have an immersion blender, use it now and blend the soup until creamy. If you do not, wait for the soup to cool down and blend it. Hot liquids can explode through the blender lid so be careful when dealing with them.
Return the soup to the pot and add the nutmeg and cream. Add salt and pepper to taste. Heat soup through and serve garnished with the steamed tips. Enjoy!
CALORIES 162.86; FAT 5.065 grs (sat 3.34; mono 1.06; poly 0.26); PROTEIN 12.73 grs; FIBER 5.92 grs; CARBS 20.22 grs; CHOLESTEROL 18.88 mg; IRON 5.23 mg; SODIUM 821.70 mg; CALCIUM 108.91 mg