How to Make Cream of Asparagus Soup
How to Make Cream of Asparagus Soup
How to Make Cream of Asparagus Soup
Who doesn’t love a good creamy soup recipe – especially with asparagus? If you love asparagus, this recipe might be for you! I happen to be creating this “how to make cream of asparagus soup” recipe during asparagus season…when it almost feels like a fall recipe. Don’t let that fool you- it’s delicious any time of the year. Even though many people do not like soup in the summer, it’s amazing how many great spring and summer soups that exist. I’m excited about listing more soup recipes as the summer continues, and the garden produces!
Although some sources believe asparagus can be acidic, asparagus does have some great nutrients. Often, I refer to Healthline, which states that asparagus is very nutritious…and contains vitamin K which is essential for blood and bone health. Asparagus can be eaten raw, but may have some additional antioxidant benefits when cooked.
Whatever way you decide to eat it, asparagus certainly appeals to my foraging side. However, it does not start growing quickly. When the “crowns” are planted, it still may take three years before we can enjoy a vegetable from that plant. If you are fortunate enough to have asparagus, please do harvest in the spring and make this delicious soup.
Ingredients
1 small onion
1-2 garlic – fresh, optional (grow your own!)
2 tablespoon of butter (try this if you do not have fresh)
5-6 cups of asparagus chopped into 1 inch pieces (remove woodiness from the stem) and steamed or cooked for 3-5 minutes
2 tablespoons of flour
3 cups of chicken broth or make your own
2 teaspoons of shredded lemon peel (if you do not have fresh, try this)
1/4 teaspoon of salt
a pinch of nutmeg and or thyme
2 cups of milk or light cream (substitute coconut cream or almond milk if needed)
Instructions
1. In a saucepan, saute onion on medium heat.
2. Steam/cook asparagus and set aside. I like to separate the tops and cook separately… see photo below.
I like to put the tops in the steamer and cook the base of the asparagus below.
3. Save the top pieces of the asparagus if you want. (This is optional, as I think the very tops of the asparagus is pretty!)
4. While onion is cooking, combine cooked asparagus, garlic and chicken broth in either a blender or in the pot with an immersion blender, until smooth. Go ahead and place the asparagus tops into the blended mixture, along with the lemon peel.
5. Add flour, salt and pepper to the cooked onions. Stir.
6. Pour in asparagus mixture. Stir on medium high until thickened slightly. Cook about a minute. Turn down heat to medium low. Add milk/cream.
7. Stir until heated through on medium to low heat.
8. Sprinkle nutmeg or other desired seasoning. I like to add thyme as well.
Enjoy!
Better is a dinner of herbs where love is than a fattened ox and hatred with it.
Other Supplies and Alternative Ingredients
Essential Oil; therapuetic grade
Salad dressing convenient containers
Julieanned vegetables are easy with this
Spiralizer (love this option for my vegetables)
Hand Picked Nursery (for growing Asparagus Crowns)
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Feature Photo by Unsplash, Markus Spiske
Who doesn't love a good creamy soup recipe - with any vegetable? I happen to be creating this "how to make cream of asparagus soup" recipe during asparagus season...when it almost feels like a fall recipe. But, don't let that fool you- it's delicious any
Ingredients
1 small onion
1-2 garlic - fresh, optional
5-6 cups of asparagus chopped into 1 inch pieces (remove woodiness from the stem)
3 cups of chicken broth
2 tablespoon of butter
2 tablespoons of flour
2 teaspoons of shredded lemon peel
1/4 teaspoon of salt
pepper
a pinch of nutmeg and or thyme
2 cups of milk or light cream (substitute coconut cream or almond milk if needed)
Instructions
1. In a saucepan, saute onion on medium heat.
2. Steam asparagus.
3. Save the top pieces of the asparagus and set aside. (This is optional, as I think the very tops of the asparagus is pretty!)
4. While onion is cooking, combine cooked asparagus, garlic and chicken broth in either a blender or in the pot with an immersion blender, until smooth. Go ahead and place the asparagus tops into the blended mixture.
5. Add flour, salt and pepper to the cooked onions. Stir.
6. Pour in asparagus mixture. Stir on medium high until thickened slightly. Cook about a minute. Turn down heat to medium low. Add milk/cream.
7. Stir until heated through on medium to low heat.
8. Sprinkle nutmeg or other desired seasoning. I like to add thyme as well.
Prep time: 10
Cook time: 20
Total time: 30
Servings: 5
Serving size: 1/2 cup
Meal type: Lunch, Dinner, Sidedish, Appetizer
Special Equipment needed: blender or immersion blender