Description
A creamy, flavorful asparagus soup perfect for any season.
Ingredients
Scale
- 1 pound fresh asparagus, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the garlic and cook for another minute.
- Add the chopped asparagus and sauté for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes until asparagus is tender.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with additional asparagus tips if desired.
Notes
For a dairy-free option, substitute heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg