May 23, 2019

Creamy spring asparagus soup


A lighter and brighter creamy asparagus soup full of fresh spring flavors. When asparagus starts becoming available here in western New York, I'm always very happy. We try to grab it from roadside stands, farmers' markets, and family members who grow it to get as much as we can in its short season. Generally, we like to have asparagus just simply roasted in the oven until fork tender with olive oil, salt, and pepper. It's perfect that way. But, occasionally I do use it to make something else and cream of asparagus soup is something I've always enjoyed. For this soup, I only used a little half and half and I added garlic, fresh spring green onions, and lemon zest to really brighten it up. The asparagus makes the soup such a lovely and vibrant green color! Surprisingly, both of my toddlers ate this soup and went back for seconds, thirds, and more. One was reluctant at first, but then tried it from my bowl (with my spoon, of course) and was sold. This recipe will serve about six people. We had it as a side dish with sandwiches and fruit salad. You can also make this a main dish with some crusty bread and a salad. If you find yourself with some extra asparagus, give this soup a try before the season is over.


Yield: 6 servings

Creamy Spring Asparagus Soup

ingredients:

  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 3 green onions, thinly sliced, whites and light green parts only (you can add greens as a garnish)
  • salt and freshly ground black pepper, to taste
  • 3 cups chicken (or vegetable) broth or stock
  • 2 lbs. asparagus, woody ends removed, and cut into about 1-inch pieces
  • 3 strips lemon peel*
  • 1/4 cup half and half

instructions:

How to cook Creamy Spring Asparagus Soup

  1. In a large soup pot, heat the butter over medium heat. Add the garlic and green onions. Cook, stirring often, until the scallions are starting to turn translucent. Add a good pinch of salt and a few grinds of black pepper. Stir in the broth, asparagus, and lemon peel. Let the mixture come to a boil. Reduce the heat to simmer, cover, and cook until the asparagus is tender, about 10 minutes.
  2. When the asparagus is tender, remove the soup from the heat. Fish out the lemon peel pieces. Purée until smooth using an immersion blender, or in a blender in batches. Stir in the half and half.
  3. Return to the heat and warm over low heat until the soup is hot. Season with salt and pepper as needed. Serve hot.
  4. *Use a potato/vegetable peeler to get three long and wide strips of lemon peel.
Created using The Recipes Generator

Give this soup a try before fresh asparagus season is over!

8 comments:

  1. I just had some creamy white asparagus soup :-)) Can't wait to make another batch with green variety! Your soup looks so fresh and tasty.

    ReplyDelete
  2. Ohh wow, I love asparagus but I've never had an asparagus soup. Pinning this will have to try it.

    ReplyDelete
  3. I have never tried asparagus soup, but I could eat all things asparagus all day long, so I will definitely be trying this!

    ReplyDelete
  4. I've never tried (or even heard of) asparagus soup before but it sounds interesting. And I am down to try anything "creamy"

    ReplyDelete
  5. I'm not going to lie - I've never thought about making an asparagus soup.....but you might have sold me on this one! I love asparagus and this looks delicious!

    Meagen | ToasttoPost.com

    ReplyDelete
  6. Ok, I love asparagus - it's so good for you, but not sure about a soup of it. I'm going to give this a try. It looks wonderful.

    ReplyDelete
  7. OOOh, this looks good! I've never had asparagus soup!

    ReplyDelete

I love to hear from you!