- 8 oz asparagus chopped
- 1 tbsp butter
- 1/2 small onion chopped
- 1/2 clove garlic minced
- 16 oz vegetable stock
- 2/3 cup heavy cream
- salt and ground black pepper to taste
Boil water in a medium pot. Add the asparagus pieces and turn down the heat so the water is at a low boil. Blanch the asparagus for about 3 minutes. It should turn bright green.
Meanwhile, add the butter to a small pan over medium heat. When the butter is melted, add the chopped onion and sauté for 4-5 minutes.
When the asparagus is done, drain the water from the pot and add the asparagus pieces to the pan with the onions. Toss to coat with butter. Cook for 2 minutes. Add the garlic and cook for just for 30 seconds. Remove from heat.
Combine the asparagus mixture with ¼ of the vegetable stock in a blender. Blend until smooth. Transfer back to the medium pot.
Add the remaining chicken stock
Next, add the sautéed veggies to your blender. Add 4 oz vegetable stock to the blender as well. This will help the asparagus to blend into a smooth paste. It's okay if the chicken stock is cold. It doesn't need to be warm.
Add the remaining vegetable stock. Stir well and simmer for 10 minutes. Remove from heat. Add the cream and stir. Season with salt and pepper, to taste.
- You can substitute vegetable stock with chicken stock.
- Don’t add the cream to the soup while it’s bubbling hot, to avoid breaking the cream.
Calories: 183kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 496mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1342IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.