Cream of Asparagus Soup
Hello, dear reader! Today, I want to share with you a dish that has become a personal favorite of mine - Cream of Asparagus Soup. It's a delightful blend of fresh asparagus, creamy broth, and aromatic herbs, capturing all its enticing flavors in a warm and comforting bowl.
Equipment
- 1 Dutch oven
- 1 small bowl
Ingredients
- 1 lb fresh asparagus trimmed and cut into 1-inch pieces
- 1 Large Vidalia onion diced
- 1 carton vegetable broth
- 3 tablespoons salted butter
- 2 tablespoons flour
- 1 to 2 pinch salt
- 1.5 cups whole milk
- 1 cup sour cream
- 1/2 pint fresh blackberries garnish
Instructions
- Combine asparagus, chopped onion, and 1/2 of the vegetable broth in a Dutch oven. Cover and bring to a boil over high heat. Cook until asparagus is tender, about 12 minutes.
- Process mixture in a blender until smooth, set aside.
- Melt butter over medium-low heat in the same Dutch oven. Stir in flour and salt. Cook, stirring constantly, for 2 minutes.
- Whisk in remaining vegetable broth, raise heat, and stir constantly until mixture boils. Stir in asparagus purée and milk.
- Put two-thirds of the sour cream in a small bowl. Stir in a ladleful of hot soup, then add the mixture back into the Dutch oven.
- Stir while heating the soup to serving temperature. Don't allow it to boil.
- Garnish with a swirl of the remaining sour cream, some black raspberries and asparagus tips. Serve immediately
Video
Notes
To achieve a velvety texture in your soup, use a blender or an immersion blender to puree the cooked asparagus and broth. This creates a smooth and creamy consistency, allowing the flavors to meld together beautifully. Finish off by adding a touch of cream or coconut milk for a luxurious finish.