This asparagus soup recipe is delicious and warms the soul when the early springtime weather can be so finicky between rain, snow, wind, and sunshine.
Servings: Makes 4 servings
- 1 pound of fresh asparagus*
- 1 large yellow onion, diced finely
- 2 tablespoons butter or butter-flavored olive oil
- 2 tablespoons flour, arrowroot, or cornstarch
- 2 cups chicken broth
- 2 cups vegetable broth
- 1/2 cup whipping cream, or cream of your choice
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
- Carefully wash asparagus making sure that all soil particles have been removed. Remove and discard the “woody” part of the asparagus stem by holding the spear horizontally and snapping the bottom where the spear starts to droop. It should snap easily by hand. Cut the asparagus into two-inch lengths.
- Sauté onion in hot butter on medium-high heat for three minutes until softened.
- Stir flour into onion-butter mixture stirring constantly for even cooking. Slowly add the chicken and vegetable broth while whisking until smooth.
- Add asparagus. Bring to a soft boil, cover, and simmer for 20 minutes.
- With an immersion blender, puree until smooth while in the saucepan. (You can also put the soup in a blender, use precaution when blending hot soup)
- Strain soup into a clean saucepan. Add cream of your choice, (I used half and a half), and heat until hot.
- Add 1/4 cup of freshly squeezed lemon juice, salt, and pepper to taste.
Suggestion: Serve this soup with our easy-to-make homemade seed crackers. So good!
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer