Cream of Asparagus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large yellow onion
02 -
2 tablespoons of butter
03 -
1 teaspoon of coarse salt
04 -
1 tablespoon of olive oil
05 -
4 minced garlic cloves
06 -
3 cups of chicken broth (low-sodium)
07 -
¼ teaspoon cracked black pepper
08 -
2¼ pounds asparagus, trimmed and chopped into 1-inch pieces
→ Toppings
09 -
Extra cream for drizzling
10 -
Fresh green onions or chives, finely chopped
11 -
More black pepper, cracked
→ To Finish
12 -
½ cup shredded Parmigiano-Reggiano
13 -
¾ cup heavy cream (add more for extra garnish)
# Instructions:
01 -
Melt the butter with the olive oil in a big pot over medium heat. Toss in the onions and stir now and then for about 4 minutes until soft. Add garlic, let it cook for 1 more minute, and stir until fragrant.
02 -
Put the chopped asparagus into the pot. Sprinkle in the salt and pepper, then mix. Let it cook for 5 minutes, stirring from time to time, until the asparagus is bright green and just starting to change color.
03 -
Pour in the broth and turn the heat up to make it boil. Once it’s bubbling, lower the heat, cover the pot, and let it go for about 20 minutes until the veggies soften up nicely.
04 -
Take the pot off the heat. If you’ve got an immersion blender, use that to blend the soup until totally smooth, right in the pot. If you're using a regular blender, work in smaller portions and make sure to lift the lid now and then to release steam safely.
05 -
If you used a regular blender, pour the smooth soup back into the pot. Bring it to a gentle simmer over low-medium heat. Add the cream and shredded cheese while stirring. Taste it and adjust the seasoning if needed. Let it simmer uncovered for 5 minutes, letting it thicken slightly.
06 -
Scoop the soup into bowls. Top it off with a little more cream, some chopped chives or green onions, and a dash of freshly cracked pepper.
# Notes:
01 -
The creamy texture here comes from the natural starch in the asparagus and the added cream and cheese. You don't need any flour or extra thickeners.
02 -
For a lighter option, swap the heavy cream for whole milk or half-and-half, but it might not taste quite as rich.
03 -
Make this ahead of time! It lasts up to 3 days in the fridge. Heat it back up gently and add a little broth if you feel it’s gotten too thick.