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Cream of Asparagus Soup
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Cream of Asparagus Soup

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Place flour in the pan. Gradually add the milk, stirring with a whisk until blended.
  4. Add pureed asparagus and ground nutmeg, and stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly.
  5. Remove from heat, and stir in butter, lemon zest, sea salt, and black pepper to taste. Enjoy.