Name: Fresh Asparagus Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium onion, chopped; 2 cloves garlic, minced; 1 lb fresh asparagus, trimmed and cut into pieces; 4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian version); 2 tablespoons all-purpose flour; 1 cup fat-free milk; 2 tablespoons butter; 1/2 teaspoon dried thyme; 1/2 cup half-and-half; 1/4 cup white wine; 1 tablespoon lemon juice; Chopped chives (optional for garnish)

Fresh Asparagus Soup

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Fresh asparagus soup is a deliciously creamy and flavorful dish, perfect for spring. Made with fresh asparagus, onions, garlic, and a hint of lemon, it offers a light and earthy taste, balanced with a creamy texture. This easy-to-make soup can be served hot or cold, making it a versatile option for any occasion. Whether you're celebrating asparagus season or simply looking for a nutritious meal, this recipe is a must-try!

Author: Janet
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1 lb fresh asparagus, trimmed and cut into pieces
4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian version)
2 tablespoons all-purpose flour
1 cup fat-free milk
2 tablespoons butter
1/2 teaspoon dried thyme
1/2 cup half-and-half
1/4 cup white wine
1 tablespoon lemon juice
Chopped chives (optional for garnish)

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Instructions

Heat the canola oil in a large saucepan over medium heat. Add the chopped onion and cook for 4-6 minutes until softened. Stir in the garlic and cook for another minute.
Add the chopped asparagus and chicken broth to the pot, bringing it to a boil. Reduce the heat and simmer for 8-10 minutes until the asparagus is tender.
Remove the saucepan from heat and allow it to cool slightly. Use a blender or immersion blender to puree the soup until smooth.
In a separate bowl, whisk together the flour and 1/4 cup of milk until smooth. Set aside.
In a small saucepan, heat butter over medium heat. Add the thyme and flour mixture and cook for about 1 minute, stirring constantly. Gradually add the remaining milk and half-and-half, whisking until the soup thickens.
Stir in the pureed asparagus mixture, white wine, and lemon juice. Heat thoroughly before serving.
Optionally, garnish with chopped chives.

Notes

For a dairy-free version, substitute plant-based alternatives like cashew cream and almond milk.
To make the soup even richer, add a Parmesan rind while cooking the broth.
Adjust the soup’s consistency by adding more flour for thickness or blending boiled potatoes for extra creaminess.

Find it online: https://recipesbyjanet.com/fresh-asparagus-soup/