Asparagus Soup Recipe

Servings: 4

Total Time: 40 minutes

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Soup in the summer? We know, it sounds crazy, but this veggie soup is everything you could want - light, creamy, and refreshing. If you want to make it even better, serve in a bread bowl or with a fresh baguette on the side.

THIS DISH WAS MADE IN OUR STONE DUTCH OVEN

Ingredients:

- 2 tablespoons butter

- 1 garlic clove, minced

- 2 pounds asparagus, ends trimmed, cut into 1-inch pieces

- Kosher salt

- Freshly ground black pepper

- 2 cups low-sodium chicken broth

- ½ cup heavy cream, more for garnish

- Freshly chopped chives

- Freshly chopped dill

Directions:

  1. In a Dutch Oven over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add asparagus, season with salt and pepper, and cook until golden, about 5 minutes. Add broth and simmer, covered, until asparagus is very tender yet still green, about 10 minutes.

  2. Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.

  3. Garnish with more cream and herbs.

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