Cream of Asparagus Soup

Prep:5minCook:20min

Nutrition Facts per Serving Calories 299 % Daily Value* Fat 25g, 38% Saturated Fat 16 g, 100% Carbohydrates 8g, 3% Fiber 3g, 13% Sugar 4g, 4% Protein 8g, 16%

Updated at: Mon, 16 Oct 2023 16:02:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories209.9 kcal (10%)

Total Fat19.8 g (28%)

Carbs6.9 g (3%)

Sugars3.8 g (4%)

Protein3.3 g (7%)

Sodium903.8 mg (45%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 poundfresh asparagus

woody ends trimmed

3 cupsvegetable broth

or chicken broth if not Vegetarian

¾ cupheavy cream

⅓ cupyellow onion

diced

3 clovesgarlic

minced

3 tablespoonsbutter

1 teaspoonfresh lemon thyme

or thyme

1 teaspoonfresh lemon juice

1 teaspoonsalt

½ teaspoonground black pepper

Instructions

Step 1

Wash, dry and chop your asparagus into small pieces.

Step 2

Heat a pot or dutch oven to medium and add in the butter. Once melted, add in the onions, asparagus, salt and pepper.

Step 3

Sauté for 3-4 minutes, then add in the garlic and sauté for another 10-15 seconds, making sure not to brown it.

Step 4

Pour in the broth and stir to combine. Before adding the broth, I like to reserve a few of the asparagus tips for garnish.

Step 5

Simmer on medium low heat for 15 minutes with an offset lid. Pour the mixture into the bowl of a blender (or use a good stick blender) and puree.

Step 6

Pour the pureed soup back into the pot, along with the heavy cream, lemon juice and thyme. Simmer for a few minutes, uncovered, until thickened to your liking.

Step 7

Serve with a garnish of the reserved sautéed asparagus tips, fresh thyme and a drizzle of the heavy cream.