Cream of Asparagus Soup
A delightful and smooth soup showcasing the fresh flavor of asparagus, perfect for a comforting lunch.
Ingredients
- 1 teaspoon canola oil
- 1 small onion chopped
- 1 clove garlic minced
- 2 pounds fresh asparagus trimmed and cut into 1-inch pieces
- 14.5 ounces reduced-sodium chicken broth 1 can
- 4 tablespoons all-purpose flour divided
- 2.5 cups fat-free milk divided
- 2 tablespoons butter
- 0.75 teaspoon salt
- 0.125 teaspoon dried thyme
- 0.125 teaspoon pepper
- 0.5 cup half-and-half cream
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 0.5 cup fresh chives minced, optional
Instructions
- Heat the canola oil in a large saucepan over medium heat. Add in the onion and cook for 4 to 6 minutes, until tender, stirring consistently.
- Add the garlic and cook for another minute. Then, add the asparagus and chicken broth, and bring everything to a boil.
- Reduce the heat and let the mixture simmer uncovered for 8 to 10 minutes, until the asparagus is tender.
- Remove from heat and let it cool slightly. Transfer everything to a blender and blend until smooth, or use an immersion blender.
- In a small bowl, whisk together 2 tablespoons of the flour and 1/4 cup of the milk until smooth and set aside.
- In a large saucepan, heat the butter over medium heat. Stir in the remaining flour and seasonings until smooth, cooking for 45 to 60 seconds.
- Gradually add the cream, remaining milk, and reserved flour mixture. Bring to a boil, stirring constantly, and cook until thickened.
- Stir in the white wine, lemon juice, and blended asparagus mixture. Heat everything thoroughly, then transfer to bowls.
- Top with chives before serving, if desired.
Notes
We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make.