Cream of Asparagus Soup Recipe

This velvety cream of asparagus soup is full of fresh spring flavors and makes for a comforting and creamy meal. Heres how you can easily make it at home.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (14.5 ounce) can chicken broth, divided
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (or to taste)
• 1 pinch ground black pepper
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon fresh lemon juice

Instructions

Step 1: In a large saucepan, combine the asparagus, 1/2 cup of chicken broth, and chopped onion. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered until the asparagus is tender, about 12 minutes.

Step 2: Once the asparagus is cooked, transfer the mixture to a blender. Puree until smooth and set aside.

Step 3: In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper, cooking and stirring constantly for about 2 minutes until it forms a roux.

Step 4: Increase the heat to medium and add the remaining chicken broth, stirring constantly. Continue to stir until the mixture begins to boil.

Step 5: Stir in the pureed asparagus and milk, blending well.

Step 6: Place the sour cream in a small bowl and add a ladleful of hot soup. Stir until well combined, then pour the mixture into the soup and stir in the fresh lemon juice.

Step 7: Heat the soup through to your desired serving temperature. Be sure not to boil the soup at this stage. Once heated, it's ready to serve!

Storage Tips

If you have leftovers, store the cream of asparagus soup in an airtight in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat.

Nutrition Facts