Creamy Asparagus Soup
Quick prep and easy ingredients will make this delicious low carb soup a family favorite!
Servings: 4
Equipment
Ingredients
- 2 pounds asparagus trimmed and washed
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 2 ½ cups chicken broth
- ½ cup sour cream or greek yogurt
- ½ teaspoon lemon juice freshly squeezed
- ⅛ teaspoon pepper or to taste
Instructions
- Cut asparagus into 1-inch pieces.
- Melt butter in a large saucepan over medium heat. Add onions and garlic and cook for 1-2 minutes until tender. Add asparagus and cook an additional 5 minutes.
- Stir in broth. Cover and let simmer 10-15 minutes or until the asparagus has softened.
- Using a hand blender, puree soup until smooth. Remove from heat and stir in sour cream, lemon juice, and pepper to taste.
Notes
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up creating a mess and burn hazard.
- Fresh asparagus is key to making delicious asparagus soup. Look for firm, bright green stalks with tightly closed tips.
- Trim off the tough woody ends of asparagus, which are not pleasant to eat.
- To enhance the flavor of the soup, sauté onions and garlic in butter or oil before adding the asparagus.
- Achieve a luxurious, creamy texture with heavy cream or half-and-half.
- Consider adding other herbs and spices, such as thyme, rosemary, or nutmeg, to enhance the flavor.
- A sprinkle of chopped fresh herbs, such as chives or parsley, or a swirl of crème fraîche or sour cream can add a beautiful touch to creamy asparagus soup.
Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 81mg | Potassium: 652mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1982IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 5mg