Ingredients
2 tbsp. butter
1 clove garlic, minced
2 lb. asparagus, ends trimmed, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 c. low-sodium chicken broth
1/2 c. heavy cream, plus more for garnish
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish
Preparation
Step 1In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Step 2Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.Step 3Garnish with more cream and herbs.
This creamy soup however, is an unsuspecting hit. It is refreshing while providing a bit of richness and some pure asparagus taste. We marry it with a touch of butter and some garlic to soften the grassy notes, simmer it with broth until tender, then blend it until smooth with a healthy dose of cream. What results is a beautiful, soothing green soup that’s rich enough to be a light meal or a satisfying appetizer. It can be served hot, straight off the stove, or cold (if you manage to have any left over). Cheers to spring, and cheers to soup! If have leftovers they can be stored in the fridge in an airtight container for up to a week and in the freezer for up to 3 months. Though its totally great by itself, this soup is even better when sprinkled with some homemade breadcrumbs that have been toasted in butter and garlic. Tried this recipe? Let us know how it came out in the comments below!
