Easy Creamy Asparagus Soup with Fresh Herbs
A quick one pot recipe for Easy Creamy Asparagus Soup with Fresh Herbs
Ingredients
- 1 1/2 lbs fresh asparagus
- 1 clove garlic
- 1 tbsp butter or olive oil
- 1 tbsp fresh lemon juice
- Zest of one lemon
- 2 cups low sodium chicken broth
- 1/2 heavy cream
- Salt & black pepper
Instructions
- Prepare all of the ingredients before beginning.
- Cut off the woody ends of the asparagus and discard. Wash and then chop the asparagus stalks into roughly one-inch pieces. Set aside.
- Mince one clove of garlic and set aside.
- Zest the lemon and then squeeze one tablespoon of juice.
- Dice the chives. Set aside.
- Melt the butter/heat the olive oil in a Dutch oven or large pot over medium-high heat.
- Add the garlic and cook one minute, stirring. Do not let the garlic brown. If it is cooking too quickly, lower the temperature to medium heat.
- Add the asparagus pieces, chives, lemon zest, and lemon juice to the garlic.
- Pour in the chicken broth and bring to a vigorous simmer.
- Cook, stirring occasionally, until the asparagus are fork tender, about 15-20 minutes.
- Remove the pot from the heat and pour in the heavy cream in a steady stream while stirring.
- Blend to the desired consistency. See Tips & Tricks for help with blending.
- Add a pinch of salt and some fresh black pepper.
- Top with a dollop of crème fraîche or sour cream, diced chives, and a snip of fresh dill.