Hi friends! Even though today is a little rough with that nasty wind and probably even a wind chill, here’s a nice easy seasonal soup for Spring and perhaps a first course at Easter Dinner on Sunday.
This soup came out really well. Next time I make it I will probably substitute leeks for the onions and perhaps cut of the tips off the asparagus for garnish on top of the soup (that is a nice little tip from Chef Clark Dexter when I told him about my soup–you cook them in boiling salted water for about 3-4 minutes) but all in all, it came out really delicious. My Dad, who is a big fan of asparagus has eaten practically the whole batch.
Simple Spring Cream of Asparagus Soup
2 1/2 pounds asparagus, woody stems peeled and spears cut in to 1” pieces*
2 cups chopped sweet onion
3 tablespoons butter
6 cups chicken broth–I used homemade but store bought is just fine
3/4 to 1 cup sour cream
Salt and pepper to taste
In a heavy bottomed pot (at least 4 quart) over medium heat, cook onions until tender and translucent, about 8-10 minutes.

Add asparagus an chicken broth and boil covered until asparagus is very tender, about 15 to 20 minutes.

Puree soup in small batches in a blender or food processor or with an immersion (stick) blender until smooth.
Stir in sour cream to taste and re-season with salt and pepper. You can use low or reduced fat sour cream if desired.
And that’s it! Serve immediately. Makes about 8ish one cup servings and keeps refrigerated for about a week. Enjoy!
*I used one bunch of whole spears and the peeled ends of three bunches that we had for dinner the night before because I am too frugal to throw things away

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