Cream of Asparagus Soup
Tired? Eat soup. Hungover? Eat soup. Existential crisis? Asparagus soup is the answer to many of life’s questions.
Cream of Asparagus SoupServes 4
- 1 bundle fresh asparagus, cut into 1-inch sections
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 large garlic cloves, minced
- 1/2 teaspoon salt
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup whole or 2% milk
- 2 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 2 ounces Parmesan cheese, grated (optional)
- 4 wedges lemon
Prep time: 10 minutes
Total time: 40 minutes
Rinse and section asparagus spears. Set aside tips.
Heat olive oil in large pot about 1 minute. Add onion and garlic. Saute until tender, 5 or 6 minutes. Add asparagus and salt. Stir until asparagus becomes tender and a deeper shade of green, 3 or 4 minutes. Add 1 cup broth. Remove from heat.
Meanwhile, heat butter in saucepan until it begins to foam. Add milk and slowly sift in flour to avoid clumping. Stir until mixture becomes a sauce.
Carefully transfer contents of pot to blender. Process until smooth, 20 to 25 seconds. Return contents to pot. Add sauce and tips. Bring to low boil and serve with fresh thyme sprigs, Parmesan and lemon wedge.