Quick and Easy Cream of Asparagus Soup recipe
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Ingredients
- ¾ pound asparagus, trimmed and cut into 1-inch pieces 2 tablespoons olive oil ¼ cup chopped onion 3 cloves garlic, minced 3 cups low-sodium chicken broth 1 cup thinly sliced carrots ¼ cup minced fresh parsley ¼ cup minced fresh basil 1 teaspoon ground black pepper ½ teaspoon salt ½ cup half-and-half
Nutrition Info
- 206.8 caloriescarbohydrate: 14.2 gcholesterol: 19 mgfat: 14.4 gfiber: 4.2 gprotein: 8 gsaturatedFat: 4.6 gservingSize: -sodium: 553.1 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Cream of Asparagus Soup
Directions
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Separate asparagus tips and stalk pieces, and set asparagus tips aside.
Heat olive oil in a saucepan over medium heat, cook and stir onion until tender, 5 to 10 minutes. Add garlic, cook and stir until fragrant, about 1 minute.
Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture, bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.