I made this the other night and still have leftovers even despite having a large bowl for lunch today. It reminded me of when my mum used to make asparagus soup for family dinners as a kid. Some of my fondest memories were watching her in the kitchen standing over the stove whipping up some of her favorite recipes.
Normally when I make asparagus soup, I used a dry mix from the store. But I thought I would go all out and make it from scratch.
Next time I make this, I’ll definitely cook the asparagus first and puree the soup base which should result in a delicious, thick and creamy soup.
- 2 cups of asparagus chopped into 1″ pieces precooked (boiled or roasted)
- 1 cup of spring onion diced
- 1 cup of heavy cream or milk
- 2 cups of chicken or vegetable broth
- 1/3 stick of butter or 1/3 cup
- 1/3 cup of flour
- 1 teaspoon of minced garlic
- Spices: salt, black pepper, parsley
- In a large pot melt the butter on medium heat. Add in the garlic and onions. Cook until onions are tender.
- Add in the flour and stir constantly until the flour is fully cooked. Add in the cream a little bit at a time (about 1/4 cup) whisk constantly.
- Add in the stock – or you can use water and a bouillon cube
- Bring to a boil. Reduce heat.
- Add in the asparagus and spices. Stir well.
- Simmer for about 30 minutes.
- Pour the soup into a blender and mix until you have a nice creamy puree mixture.
And the soup is done! This recipe will serve up to four people or you will have leftovers for a couple of days if you’re single like me.
Serve on its own or with a grilled cheese sandwich. This is how I ate it today and it was delicious. I skipped the puree step this time and it was still delicious. I also added in mushrooms because I had a package I needed to use up – but most recipes just use asparagus.
- Butternut squash soup
- Comfort food: creamy asparagus soup
- Creamy tomato and noodle soup
- Classic chicken noodle soup
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