Fiber, folate and vitamins A, C and K.

Cream of Asparagus Soup

Serving Size:

4-6

Time:

1 hour

Difficulty:

Easy

Ingredients

2 tbsp. butter, 1 clove garlic, 2 lb., asparagus, ends trimmed, cut into 1″ pieces, kosher salt, freshly ground black pepper, 2 c. low-sodium chicken broth, 1/2 c. heavy cream, plus more for garnish, freshly chopped chives, for garnish, and freshly chopped dill, for garnish.

Directions

In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
Garnish with more cream and herbs.

Pro Tip

I found this recipe on delish.com. I love it! I didn’t add the dill or the chives. I wanted something that was light, low key. I served garlic bread topped with parmesan cheese, mushrooms and bacon bites. It was a great combo of savory and creamy. Very satisfying.

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