Creamy White Asparagus Soup

local_grocery_store Ingredients

• 1 pound white asparagus spears, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter, divided
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth (low sodium)
• 1 cup heavy cream
• to taste salt
• to taste black pepper, freshly ground
• for garnish fresh herbs (such as chives or parsley), chopped

restaurant_menu Method

1. 1.In a large pot, melt 2 tablespoons of butter over medium heat.
2. 2.Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. 3.Add the trimmed and cut white asparagus spears to the pot. Cook for another 5 minutes, stirring occasionally.
4. 4.Sprinkle the flour over the asparagus and stir well to coat.
5. 5.Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the asparagus is tender.
6. 6.Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. 8.In a separate small pan, melt the remaining tablespoon of butter over medium heat. Cook until the butter turns golden brown and develops a nutty aroma, about 3 minutes.
9. 9.Serve the soup hot, garnished with a drizzle of browned butter and chopped fresh herbs.

lightbulb_outline Tips

• chevron_rightFor a vegan version, substitute the butter with olive oil and the heavy cream with coconut milk.
• chevron_rightIf you prefer a thinner soup, add more vegetable broth until desired consistency is reached.
• chevron_rightGarnish with a sprinkle of lemon zest for a refreshing twist.
• chevron_rightServe with crusty bread or a side salad for a complete meal.