Creamy Asparagus Soup Ep 155

Ingredients

• 1 pound Asparagus (trim woody ends, cut into 1/2-inch pieces)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 0.25 cup Yellow Onion (finely diced)
• 2 cloves Garlic (large, finely minced)
• 1 tablespoon All-Purpose Flour (for thickening)
• 2 cups Chicken Broth (low‑sodium; can substitute vegetable broth)
• 2 tablespoons Fresh Dill (chopped, stems removed)
• 2 tablespoons Fresh Lemon Juice (about 1/2 lemon)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 cup Heavy Cream (35% fat) (cold)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Trim and Cut Asparagus

   Snap off the woody ends about an inch from the bottom, discard them, then cut the asparagus into 1/2‑inch pieces.

   Time: PT5M

2. Prepare Aromatics

   Finely dice the onion and mince the garlic cloves.

   Time: PT5M

3. Sauté Onion

   Melt butter in a medium saucepan over medium heat, add the diced onion and cook, stirring occasionally, until softened but not browned.

   Time: PT5M

4. Add Garlic

   Stir in the minced garlic and cook for about one minute, just until fragrant.

   Time: PT1M

5. Create Roux

   Sprinkle the tablespoon of flour over the onions and garlic, stirring constantly for 1‑2 minutes to cook out the raw flour taste.

   Time: PT2M

6. Add Broth

   Pour in the chicken broth, stir well to combine, and increase heat to high until the mixture comes to a gentle boil.

   Time: PT3M

7. Cook Asparagus

   Add the cut asparagus to the boiling broth and simmer for 7‑8 minutes, or until the spears are fork‑tender.

   Time: PT8M

8. Blend Soup

   Stir in the chopped dill, lemon juice, and grated Parmesan, then blend the soup with an immersion blender until completely smooth.

   Time: PT3M

9. Finish with Cream

   Pour in the heavy cream, stir gently, and heat for another 1‑2 minutes just to warm through. Season with salt and pepper to taste.

   Time: PT2M

10. Serve

    Ladle the soup into bowls and garnish with a sprinkle of fresh dill or a dollop of sour cream if desired.

    Time: PT1M

Nutrition Facts

Calories

354

Protein

27 g

Carbohydrates

18 g

Fat

124 g

Fiber

4 g