Creamy Asparagus Soup
This creamy asparagus soup is rich and bright with a mix of cream and lemon.
- 2 lbs Asparagus
- 1 Onion thinly sliced
- 2 Tbsp Butter
- 4-5 c Chicken broth
- 1/2 c Heavy Cream
- 1-2 Tbsp Lemon juice
- Salt and Pepper to taste
Cut asparagus into 1-inch pieces.
Heat a medium pot with butter on the stove over medium high heat.
Add asparagus and onion and cook for 2 minutes.
Add 4 cups of broth, cover with a lid, and bring it to a boil.
Once it reaches a boil reduce it to a simmer and let cook for 20 minutes or until vegetables are extremely soft.
Remove pot from heat and use a stick blender to puree the contents until it is smooth.
Add the cream and continue to blend.
At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
Add lemon juice, and salt to taste.
Calories: 148kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 618mg | Potassium: 472mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1555IU | Vitamin C: 21.8mg | Calcium: 63mg | Iron: 3.6mg