Description
Cream of Asparagus Soup is a luscious, comforting soup made with fresh asparagus, aromatic onions, garlic, and enriched with creamy half-and-half. This recipe features a smooth, velvety texture achieved by blending the cooked asparagus and broth, then thickening the soup base with a flour and milk roux, finished with a touch of white wine and lemon juice for brightness. It’s a delicious way to enjoy the fresh, grassy flavors of asparagus in a comforting bowl perfect for spring or anytime you crave a nutritious and elegant soup.
Ingredients
Scale
Soup Base
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
Thickening and Creamy Ingredients
- 4 tablespoons all-purpose flour, divided
- 2-1/2 cups fat-free milk, divided
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1/2 cup half-and-half cream
- 2 tablespoons white wine
- 1 tablespoon lemon juice
Garnish
- Minced fresh chives, optional
Instructions
- Sauté Aromatics: Heat the canola oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring consistently, for 4 to 6 minutes until tender. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Asparagus: Add the trimmed and cut asparagus and the reduced-sodium chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8 to 10 minutes until the asparagus is tender.
- Blend Soup Base: Remove the pot from heat and let it cool slightly. Transfer the asparagus mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to puree the soup.
- Prepare Roux Mixture: In a small bowl, whisk together 2 tablespoons of the flour with 1/4 cup of the fat-free milk until smooth. Set aside.
- Make Cream Sauce: In a large saucepan, heat the butter over medium heat. Stir in the salt, dried thyme, pepper, and the remaining 2 tablespoons of flour. Cook, stirring constantly, for 45 to 60 seconds until the mixture is lightly golden brown.
- Thicken Soup: Gradually whisk in the half-and-half cream, the remaining 2-1/4 cups of fat-free milk, and the reserved flour-milk mixture. Bring to a boil, stirring constantly, and cook for 1 to 2 minutes until the mixture thickens.
- Combine and Finish: Stir in the blended asparagus mixture, white wine, and lemon juice. Heat thoroughly to warm through.
- Serve: Ladle the soup into bowls and garnish with minced fresh chives if desired. Serve hot and enjoy.
Notes
- The recipe highlights the natural flavor of fresh asparagus and is very easy to make.
- Using an immersion blender allows you to puree the soup right in the pot, reducing cleanup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can freeze leftover soup for up to 2 months; reheat gently to preserve texture.
- Fresh chives provide a mild onion flavor that complements the asparagus soup nicely as a garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 154
- Sugar: 8g
- Sodium: 585mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 22mg
