Asparagus Soup Recipe
A lovely, fresh, springtime asparagus soup recipe that is very easy to make.
Asparagus are delicious sautéed, steamed, or grilled.
In this recipe though, it's boiled in broth and will be blended together.
Choose asparagus that are medium size for this recipe. The smaller thin stalks are more delicate and are better used in salads or as a side dish. Stay away from stalks that have started to flower at the tip.
With the larger asparagus, you'll need to break off the woody bottom portions of the spears.
I learned a long time ago, from the lady at my local vegetable stand, the easiest way to do this is to hold the stalk with both hands and bend the bottom portion until it snaps. Or another way is to cut the end of it and then peel the end of the spear (not the tip) to a finer stalk that is not hard anymore.
Wash the asparagus gently under running water.
Asparagus Soup Recipe - 4 servings
What you need
- 1 pound fresh asparagus, trimmed, washed and cut into 1 inch pieces
- 1/2 cup chopped onion
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and pepper
- 1 cup half and half
- 1/2 cup sour cream
- 1 teaspoon fresh lemon juice
What to do
Combine asparagus, chopped onion, and 1/2 cup chicken broth in a large pot. Cover, and bring to a boil over high heat. Uncover,reduce heat, and simmer until asparagus is tender, about 12 minutes. Use a hand blender or a blender to puree the vegetables.
Melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the half and half.
Put the sour cream in a small bowl, and stir in a spoonful of the hot soup. Then add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup but don't allow it to boil.