Cream of Asparagus Soup
This silky-smooth cream of asparagus soup is one of the
best ways to enjoy in-season asparagus. All you need is six
ingredients to make a healthy asparagus soup that’s just
perfect for spring.
🤤It’s creamy and flavourful. If you like rich, velvety soups
that taste fantastic, this cream of asparagus soup recipe is
the one to try!
Ingredients:
• Asparagus – 250 g (about 8.8 oz)
• Small sweet onion – 1
• Garlic clove – 1, minced
• Olive oil – 2 tablespoons (30 ml)
• Chicken or vegetable broth – 350 ml (about 1.5 cups)
• Coconut milk or cream – 150 ml (about 2/3 cup)
Instructions:
1) Heat a Dutch oven or large stockpot to medium-high.
2) Add olive oil and onions with a pinch of salt. Sauté,
stirring occasionally, until translucent, about 5-7 minutes.
3) Add minced garlic and asparagus. Sauté until asparagus
are slightly softened, about 3 more minutes.
4) Add broth and bring to a boil.
5) Cover pot and reduce heat to medium-low. Simmer for
about 10 minutes, or until asparagus are fully softened.
6) Use an immersion blender and puree in the pot or pour
the soup into a blender, blend until smooth and return to
pot.
7) Add the cream and heat through. Do not boil.
8) Stir in coconut milk before serving (coconut milk can be
replaced with cream)
2 Comments
I love creamy soups 🍲- cream of celery – mushroom- asparagus- potato- sweet potato- 😋 so delicious ❤
Cream of Asparagus Soup
This silky-smooth cream of asparagus soup is one of the
best ways to enjoy in-season asparagus. All you need is six
ingredients to make a healthy asparagus soup that’s just
perfect for spring.
🤤It’s creamy and flavourful. If you like rich, velvety soups
that taste fantastic, this cream of asparagus soup recipe is
the one to try!
Ingredients:
• Asparagus – 250 g (about 8.8 oz)
• Small sweet onion – 1
• Garlic clove – 1, minced
• Olive oil – 2 tablespoons (30 ml)
• Chicken or vegetable broth – 350 ml (about 1.5 cups)
• Coconut milk or cream – 150 ml (about 2/3 cup)
Instructions:
1) Heat a Dutch oven or large stockpot to medium-high.
2) Add olive oil and onions with a pinch of salt. Sauté,
stirring occasionally, until translucent, about 5-7 minutes.
3) Add minced garlic and asparagus. Sauté until asparagus
are slightly softened, about 3 more minutes.
4) Add broth and bring to a boil.
5) Cover pot and reduce heat to medium-low. Simmer for
about 10 minutes, or until asparagus are fully softened.
6) Use an immersion blender and puree in the pot or pour
the soup into a blender, blend until smooth and return to
pot.
7) Add the cream and heat through. Do not boil.
8) Stir in coconut milk before serving (coconut milk can be
replaced with cream)