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Creamy White Asparagus Soup



  • Serves 4
  • Cooks in 40 mins (15m prep + 25m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

White asparagus

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, melt the butter over medium heat.
  2. 2.Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
  3. 3.Add the chopped white asparagus and diced potato. Cook for 5 minutes, stirring occasionally.
  4. 4.Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the asparagus and potato are tender.
  5. 5.Using an immersion blender or regular blender, puree the soup until smooth.
  6. 6.Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
  7. 7.Simmer for an additional 5 minutes to heat through.
  8. 8.Serve the creamy white asparagus soup hot, garnished with chopped chives.
  9. 9.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor a lighter version, you can substitute half-and-half or milk for the heavy cream.
  • chevron_rightGarnish with a drizzle of olive oil or a dollop of sour cream for extra richness.
  • chevron_rightServe the soup with crusty bread or a side salad for a complete meal.