Creamy Asparagus Soup served with a slice of corn bread
A silky soup made from simple, quality ingredients—onion, garlic, fresh asparagus spears, lemon juice and sour cream. Each bite of my Creamy Asparagus Soup is smooth, creamy and a bit tangy from the addition of the tart lemon juice. This decadent soup has a beautiful light green color and looks its best when topped with a touch of goat cheese and a sprinkling of crushed red pepper flakes.
Sautéing the chopped yellow onion, garlic & asparagus spears in olive oil and butter
Pureeing the soup in a blender until smooth
(To view this recipe, click on the blue title of the blog post above*)
Creamy Asparagus Soup
Ingredients:
- 1 Tablespoon unsalted butter
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 lb. asparagus spears, ends trimmed and cut into 2-inch lengths
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 32 oz. reduced sodium chicken broth (or vegetable broth)
- 8 oz. low fat sour cream
- The juice of 1 lemon
- Goat cheese, for garnish
- Crushed red pepper flakes, for garnish
Directions:
- Melt the butter and heat the oil in a large stock pot over medium-high heat. Add in the yellow onion and garlic and cook, stirring often, for 3 minutes. Add in the cut asparagus spears and cook for an additional 5 minutes. Season the vegetables with salt and pepper, and cover with the chicken stock. Reduce the heat to medium and simmer for 20 minutes. Add the soup mixture to the blender along with the lemon juice and the sour cream. Blend, in batches if necessary, until the soup is creamy and smooth. Divide amongst the serving bowls and top with goat cheese and a sprinkling of crushed red pepper flakes.
Tagged: asparagus, asparagus soup, chicken stock, goat cheese, soup, sour cream, vegetarian, yellow onion
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