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Creamy Asparagus Soup

Lauren Liess' 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
Instructions

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!)
Tried this recipe?Let us know how it was!

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