Recipe below, content coming soon...
Creamy Asparagus Soup
Yields about 6 cups
Servings: 6 people
Calories: 160kcal
Equipment
- Immersion Blender
Ingredients
- 1 medium yellow onion, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 lb asparagus stalks, chopped
- 1/4 cup vegetable broth
- 1/4 cup salted butter
- 1/3 cup flour
- 1 tsp lemon juice
- 2 cups whole milk
Instructions
- Heat a large pot. Once heated, toss in onion chunks, salt, and pepper. Cook 5 minutes on medium heat.
- Add washed and chopped asparagus and broth.
- Cover and turn to low heat. Simmer 10 minutes.
- Pour in milk and blend with the immersion blend until smooth.
- In a small pot, melt butter on medium high heat until bubbling, then whisk in flour until combined. Texture should be creamy yet crumbly.
- Add the rue (butter and flour) and lemon juice into the soup pot and blend again.
- Top with lemon zest and fresh sliced radishes for some fresh crunch.
Notes
Macronutrients: 12g carb, 10g fat, 4g protein
- If this soup feels too thick, blend in 2 tbsp water at a time until you have the texture you like. If it's a lot thinner you may have to add seasonings to the dilution.
1 thought on “Creamy Asparagus Soup”
This recipe is so easy and absolutely delicious! I was given big bag of frozen asparagus and had no idea what to do with it. This cozy and filling soup was the perfect solution! I followed the directions exactly and it came out perfect.