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Cream of Asparagus Soup Recipe

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This recipe for Cream of Asparagus Soup is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp butter
1 clove garlic, minced
2 lb. asparagus, ends trimmed, cut into 1" pieces
Kosher salt
Freshly ground pepper
2 cups low sodium chicken broth
1/2 cup heavy cream, plus more for garnish
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish
Directions:
Directions:
In a heavy pot over medium heat, melt butter
Add garlic and cook until fragrant, 1 minute.
Add asparagus, season with salt and pepper and cook until golden, 5 minutes.
Add broth and simmer, covered, until asparagus is very tender but still green, 10-15 minutes
Puree soup in a blender or food processor
If using a blender, be sure to stop and remove lid a few times to avoid overheating the soup.
Return to pot
Stir in cream, then warm over low heat.
Season with salt and pepper to taste
Garnish with more cream and herbs
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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