Ingredients
• 1 lb (454 g) fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups (480 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream or half-and-half
• 2 tablespoons (30 ml) unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) all-purpose flour
• 1 teaspoon (5 ml) dried thyme
• Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Asparagus: Trim the tough ends from the asparagus spears and cut the remaining spears into 1-inch pieces. Set aside.
- Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
- Add the Broth and Asparagus: Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Add the chopped asparagus and the dried thyme. Bring the mixture to a simmer and cook for 10-12 minutes, or until the asparagus is tender.
- Blend the Soup: Using an immersion blender or a traditional blender, carefully blend the soup until it reaches a smooth, creamy consistency. If using a blender, work in batches and be cautious of hot steam.
- Stir in the Cream: Return the blended soup to the saucepan and stir in the heavy cream or half-and-half. Heat the soup over medium-low, stirring occasionally, until it is heated through.
- Season to Taste: Season the soup with salt and freshly ground black pepper to your desired taste. Adjust any seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Classic Cream of Asparagus Soup Recipe