Creamy Asparagus Soup
Celebrate the flavors of Spring with this fresh, savory and slightly boozy soup. It makes a lovely pre-dinner appetizer or you can serve it in shot glasses for a fun little party snack. This recipe makes 4-6 full-sized servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
2 pounds asparagus, trimmed of woody stem bottoms and chopped
1 large yellow onion, chopped
1 clove garlic, minced
3 tablespoons butter
5 cups chicken broth or vegetable broth
2 sprigs of fresh thyme
1 bay leaf
1/4 cup chopped fresh parsley
1/4 cup heavy cream or full-fat sour cream
1 tablespoon dry vermouth
1 teaspoon lemon juice
1 large yellow onion, chopped
1 clove garlic, minced
3 tablespoons butter
5 cups chicken broth or vegetable broth
2 sprigs of fresh thyme
1 bay leaf
1/4 cup chopped fresh parsley
1/4 cup heavy cream or full-fat sour cream
1 tablespoon dry vermouth
1 teaspoon lemon juice
Directions
Heat a large stock pot to medium; add butter and onions. Cook for 5 minutes, until onions become translucent. Add garlic and cook for one minute more. Add asparagus and cook for another 5 minutes. Add broth, thyme and bay leaves to the pot. Stir, bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes.
Remove soup from heat. Remove thyme sprigs and bay leaf and discard. Add parsley. Using an immersion blender or regular blender, puree the soup until almost smooth. Stir in cream, lemon juice and vermouth. Serve immediately.
Remove soup from heat. Remove thyme sprigs and bay leaf and discard. Add parsley. Using an immersion blender or regular blender, puree the soup until almost smooth. Stir in cream, lemon juice and vermouth. Serve immediately.
Looking for inspiration? Try these recipes:
Avocado, Fennel and Blood Orange Salad
Golden Fried Onions
Chicken Stew with Red Onions and Carrots
