Easy Cream of Asparagus Soup Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
5 servings
Ingredients
  • 2 teaspoons extra virgin olive oil
  • ½ large sweet onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 4 cups chicken or vegetable broth
  • 1 medium gold potato, cut into 1-inch chunks
  • 1 ½ pounds of asparagus, trimmed of tough ends and cut into 3-inch pieces
  • 2 teaspoons freshly squeezed lemon juice
  • 1 large handful of fresh parsley leaves, about 1/2 cup of leaves
  • 1 teaspoon salt
  • ½ cup half and half (substitute heavy cream for half and half for a richer soup)
Directions
  1. Heat olive oil in a stock pot over medium heat. Add the onion and saute 4 minutes until just about translucent. Add the garlic and saute 1 minute more.
  2. Add the broth. Increase heat to high and bring to a boil.
  3. Add the potatoes and asparagus to the boiling broth. Reduce heat to medium, continuing to boil for 8 minutes. Do not overcook or the asparagus will lose color.
  4. Remove from heat and immediately pour into a high-speed blender.
  5. Add the lemon juice, parsley, salt, and half and half. Blend on high speed until smooth and creamy.
  6. Divide among bowls and garnish as desired.