Cream of Asparagus Soup
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Cream of Asparagus Soup
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 cups asparagus cleaned with ends removed and sliced into thirds
- 2 cups vegetable broth I used chicken broth, or chicken broth
- ½ tsp dried thyme
- 1 bay leaf
- 1 garlic minced, clove
- 1 tbsp flour
- 2 cups whole milk
- nutmeg dash
- 1 tbsp butter
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- lemon zest of one
Instructions
- In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf, and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.
- Place flour in the pan. Gradually add the milk, stirring with a whisk until blended.
- Add pureed asparagus and ground nutmeg, and stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly.
- Remove from heat, and stir in butter, lemon zest, sea salt, and black pepper to taste. Enjoy.
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