Fresh Asparagus Soup
We have a large asparagus patch and are able to freeze a lot for the year. This recipe highlights all the flavor of the vegetable and is very easy to make. I like to heat some soup up in a coffee mug for an afternoon snack.
We have a large asparagus patch and are able to freeze a lot for the year. This recipe highlights all the flavor of the vegetable and is very easy to make. I like to heat some soup up in a coffee mug for an afternoon snack.
- 1 garlic clove minced
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 small onion chopped
- 1/8 teaspoon pepper
- 1/8 teaspoon dried thyme
- 1 teaspoon canola oil
- 1/2 cup half-and-half cream
- 2 tablespoons white wine
- minced fresh chives optional
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 pounds fresh asparagus, trimmed and cut into 1-inch piec
- 4 tablespoons all-purpose flour, divided
- 2-1/2 cups fat-free milk divided
- Carbohydrate 2.90435670376282 g
- Cholesterol 17.5677083439493 mg
- Fat 6.93578253940444 g
- Fiber 0.336959343291202 g
- Protein 0.875041414794167 g
- Saturated Fat 3.92673665277679 g
- Serving Size 1 1 servings. (198g)
- Sodium 36.3480777430084 mg
- Sugar 2.56739736047162 g
- Trans Fat 0.402875419533984 g
- Calories 76 calories
Step-by-step
- In a large saucepan, heat oil over medium heat.
- Add onion; cook and stir 4-6 minutes or until tender.
- Add garlic; cook 1 minute longer.
- Add asparagus and broth; bring to a boil.
- Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender.
- Remove from heat; cool slightly.
- Transfer to a blender; cover and process until smooth.
- In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside.
- In same saucepan, heat butter over medium heat.
- Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown.
- Gradually whisk in cream, remaining milk and reserved flour mixture.
- Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
- Stir in wine, lemon juice and asparagus mixture; heat through.
- If desired, top each serving with chives.
My Simple, Delicious Asparagus Soup Recipe
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. But when I stumbled upon this asparagus soup recipe, it became a quick favorite. It's incredibly versatile, simple to make, and best of all, utilizes those beautiful spears of asparagus I've lovingly grown (or sometimes, conveniently purchased from the local farmer's market!). It's a testament to the idea that sometimes, the simplest recipes are the most satisfying.
The beauty of this soup is its adaptability. You can easily adjust the ingredients to your preference. Maybe you prefer a creamier texture, then go ahead and add a little more half-and-half. Feeling adventurous? A dash of different herbs – perhaps a little tarragon or dill – can elevate the flavors beautifully. I've also experimented with adding a touch of lemon zest for extra brightness. This recipe is a blank canvas for your culinary creativity!
The versatility extends beyond the taste profile. I've found it's perfect for any time of day. It's a warming, comforting lunch during colder months. In the summer, when the asparagus is bursting with its freshest flavors, it serves as a light yet satisfying dinner. And I confess, I occasionally sneak a mugful as a mid-afternoon snack when I need a quick boost of energy. The simplicity makes it perfect for busy weeknights, but the flavors are sophisticated enough to impress even your most discerning guests.
Beyond the Soup:
But my love for asparagus goes far beyond just this one recipe. I find myself using it in countless ways throughout the year. In the spring, when the asparagus is at its peak, I enjoy it simply grilled with a little olive oil, salt, and pepper – a delicious and simple side dish. In summer, I incorporate it into salads, adding a delightful crunch and subtle earthiness. Come fall and winter, I depend heavily on my stash of frozen asparagus, ensuring I always have this nutritious vegetable on hand.
Freezing asparagus is a game-changer, especially for someone like me with limited time. It allows me to extend the season of this incredible vegetable. I simply blanch the asparagus spears for a few minutes, then immediately plunge them into ice water to stop the cooking process. After patting them dry, I package them into freezer bags, ready to be used anytime. This way, I always have access to the vibrant flavor of fresh asparagus, no matter the season.
This asparagus soup isn’t just a recipe; it’s a reflection of my life – busy, fulfilling, and centered around wholesome, delicious food that makes life a little easier. And isn’t that what cooking is all about?
A Note on Ingredients:
While this recipe calls for specific ingredients, don't be afraid to experiment! Substitute the chicken broth with vegetable broth for a vegetarian option. If you don't have white wine on hand, simply omit it – the soup will still be incredibly flavorful. The beauty of home cooking lies in its adaptability.
I hope you enjoy this recipe as much as I do. It's a simple pleasure, a testament to the fact that sometimes, the most satisfying meals are the ones that are easy to make, yet packed with flavor.
Happy cooking!
