Cream of Asparagus Soup
- 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.
- 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.
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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