This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Since I planned to eat my asparagus soup for lunch during the week, I also wanted it to be healthy (and not send me into an afternoon food coma). I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Next time I'm doubling the recipe. I have tweaked it through out the years. Other than doubling the recipe the only thing I would change is that I would save the asparagus heads after sauteeing and use them as garnish instead of pureeing them. It does not make it spicy, only adds a little heat under all the flavors. To garnish, I sauteed scallops in browned butter, nestled one in each soup bowl, then topped the scallop with criss-crossed asparagus tips. I think of that book every spring, because one of the earliest chapters is called “Waiting for Asparagus.” When the asparagus arrives, that means spring is here and more life is soon to follow. In the same saucepan, melt the butter over medium-low heat. I use 1/2 tea more salt and a pinch of garlic powder. 1 pound fresh asparagus, trimmed and cut into 1 inch pieces. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Always double it. Praise the heavens and let there be hope that gentler days are ahead, my favorite spring veggie has returned! Be careful as hot soup tends to splatter!) mmm... Congrats! Yes, asparagus soup should be creamy, but it also must genuinely celebrate this special spring vegetable. Percent Daily Values are based on a 2,000 calorie diet. This soup is fantastic! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. In the book, the author inherits and moves to a farm with her family in the fall. I made this ahead of time and it was easy enough to reheat once I was ready to serve dinner. Every year, I spend the last several weeks of winter impatiently awaiting its arrival. this link is to an external site that may or may not meet accessibility guidelines. My secrets for making wholesome meals you'll WANT to eat. I puree in batches in my blendar. Or would it be better to wait until I serve it tonight? Excellent recipe! Stir in the asparagus puree and the milk. will be here soon. I have never had a person not love it. To achieve my creamy-but-healthy goal, I tried this cream of asparagus soup a few different ways: Here are my secrets to the most decadent-tasting Cream of Asparagus Soup that’s surprisingly light on calories. © 2010 - 2020 Well Plated by Erin. Return the blended soup to the pot and let cool a few minutes. … The BEST Healthy Cream of Asparagus Soup! Dont forget the lemon. Asparagus season is preciously short. This rich, velvety soup tastes decadent but is made without cream. I add 2 good pinches of red pepper flakes to the rue. Nutrient information is not available for all ingredients. I had so many compliments that I ended up printing this recipe off for most of my guests before they had left for the evening. ), but I find that most are all about the cream and leave the asparagus as a casual afterthought. I have never made asparagus soup this good. It’s exactly what I am craving this March, on into April, and for as long as I can get my happy paws on bountiful asparagus bundles. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add the olive oil to lightly coat the bottom of the pan. It is a lovely presnetation. Using an immersion or regular blender, puree soup. Set aside. Let thaw overnight in the refrigerator, then reheat gently on the stove top or in the microwave. Hi Virgina! 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