Asparagus has been looking good this spring. Try this easy to make soup on those days that don’t quite feel like spring yet!
Creamy Asparagus Soup
This soup can be made in about 20 minutes. Serve with a salad or a slice of real whole wheat bread. This would be great with radish topped avocado toast!
Ingredients
- 2 tbsp butter
- 1/2 tsp minced garlic
- 1 bunch asparagus, ends trimmed
- 1 cup chicken stock could substitute vegetable broth
- 1/4 cup whole milk
- salt and pepper to taste
Instructions
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After trimming the asparagus spears, cut them into 2 inch pieces.
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In a medium sized pot, melt the butter over medium low heat. Add the garlic and cook about a minute, to wake up the flavor. Be careful not to burn the garlic.
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Add the asparagus and turn the heat up to medium. Cook for about five minutes, stirring frequently.
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Add the broth, season with salt and pepper. Cover and simmer until the asparagus is very tender, about 8-10 minutes.
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Remove from heat and puree, with either an immersion hand blender (get one if you don't have one - they are so useful!) or a regular blender. (note: If you want to be fancy, remove a few tips before blending to use as garnish for serving.)
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Return to a low heat and stir in the milk. Add more salt to taste. I find this soup needs a little more salt than you might expect to hit the flavor just right. But it's oh, so good, when you get it there!
You might also like to read my Spring Market post about asparagus.
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