Introducing the light and fresh flavors of asparagus to your soup rotation. Whether served à la carte or with a baguette, this One Pot Asparagus Soup recipe is ideal for Spring time dining.
Why use our Larder & Vine Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step and our classic 5.7 Qt Dutch oven fits almost any recipe. For this specific recipe, you can even double the serving size and still use the same Dutch oven.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Recipe Summary
10 minutes
25 minutes
4
Dinner
Gluten Free
Recipe 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 chicken broth
- ½ cup heavy cream, more for garnish
- Freshly chopped chives
- Freshly chopped dill
Recipe 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, then serve and enjoy!
