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Cream of Asparagus Soup

Cream of Asparagus Soup

This creamy soup, however, is an unsuspecting hit. It is bracing while providing a bit of richness and some pure asparagus taste. We marry it with slightly butter and a few garlic to melt the grassy notes, simmer it with broth until tender, then blend it until smooth with a healthy dose of cream. What results is a beautiful, soothing green soup that’s rich enough for a light meal or a satisfying appetizer. They are often served hot, immediately on the stove, or cold (if you manage to possess any leftover). Cheers to spring, and cheers to the soup!

Ingredients

  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 2 lb. asparagus, ends trimmed, cut into 1" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. low-sodium chicken broth
  • 1/2 c. heavy cream, plus more for garnish
  • Freshly chopped chives, for garnish
  • Freshly chopped dill, for garnish

Instructions

Steps:

  1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 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.
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