Creamy Asparagus Soup
This rich and creamy soup is a versatile foundation for the addition of whatever seasonal vegetables you have on hand. It has the most beautiful flavor and is a total crowd pleaser!Serving Size: 6 People, Prep Time: 10 Minutes, Cook Time: 20 Minutes
Ingredients
- 1/2 onion roughly chopped
- 2 large carrots roughly chopped
- 2 bunches of asparagus roughly chopped
- 2 cups lightly packed spinach leaves or a heaping handful or two
- 2-3 tbsp olive oil
- 4-5 cloves of garlic minced
- 3.5 cups of chicken broth
- salt and pepper to taste
- microgreens or herbs for garnish
- 1/2 zucchini, minced optional for topping
- parmesan cheese
Instructions
- In a medium pot, sauté the chopped onion on medium heat until slightly softened.
- Add in the carrots and begin to saute. Add in the asparagus.
- Cook until just softened/ slightly al dente
- Pour chicken broth into mixture, and turn the heat up to high
- Just as the liquid comes to a boil, turn the heat down to low and blend until smooth and creamy with no lumps. (An immersion blender is easiest.)
- Simmer on low for a few minutes to thicken
- Serve hot or chilled in a bowl garnished with something unique and pretty like microgreens (we used a radish sprout from the garden!) and a little parmesan cheese. (Add fresh minced zucchini on top if you have it!)
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An interesting and unique combination. I haven’t tried it yet.
It looks so eye-catching and awesome.