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Creamy Asparagus Soup
This creamy asparagus soup is rich and bright with a mix of cream and lemon.
Course
Main Dish
Servings
6
Calories
148
kcal
Author
Kat Jeter and Melinda Caldwell
Ingredients
2
lbs
Asparagus
1
Onion
thinly sliced
2
Tbsp
Butter
4-5
c
Chicken broth
½
c
Heavy Cream
1-2
Tbsp
Lemon juice
Salt and Pepper to taste
Instructions
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.
Nutrition
Calories:
148
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
37
mg
|
Sodium:
618
mg
|
Potassium:
472
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1555
IU
|
Vitamin C:
21.8
mg
|
Calcium:
63
mg
|
Iron:
3.6
mg