Easy Cream of Asparagus Soup recipe

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Ingredients

3 bunches fresh asparagus, trimmed
3 tablespoons butter
1 red onion, chopped
1 stalk celery, chopped
1 clove garlic, chopped
3 quarts chicken stock
½ cup cooking sherry
salt and pepper to taste
½ cup heavy cream

Nutrition Info

213.4 calories
carbohydrate: 16.2 g
cholesterol: 43.9 mg
fat: 14.8 g
fiber: 4.6 g
protein: 6.9 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1565.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chop the asparagus. Set aside 2 cups of the asparagus tips.

  2. Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock, bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.

  3. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot, stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

This is an easy, delicious recipe I got from a local restaurant. I make this every spring when asparagus is abundant here. I think because of the sherry this soup has a wonderful nutty flavor. This can easily be made as a low-calorie soup by using 1 tablespoon olive oil instead of the butter, and by omitting the heavy cream. Just add a little cornstarch to thicken, if needed.

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