Cream of Asparagus Soup
There's nothing like homemade soup, and my Cream of Asparagus Soup is as farm-fresh as it gets with bright spring asparagus.
Tip: Foods that are in season in spring usually pair very well together. Try serving this soup with dishes that also use spring foods such as mushrooms, peas, artichokes, or new potatoes.
- 2 Tbsp butter
- 2 lbs asparagus, stem ends removed and cut into 2” pieces
- 1 cup medium-diced onions
- 1/2 cup small-diced celery
- 2 cloves garlic, minced
- 2 Idaho potatoes, peeled and medium-diced
- 2 tsp fresh thyme leaves
- 4 cups chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup half and half
- 1/4 cup crème fraîche
- 1 Tbsp milk
Adapted from qvc.co
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and garlic and sauté until the onion is translucent, 5–8 minutes.
Add the asparagus, potatoes, thyme, chicken stock, salt, and pepper to the pot. Bring everything to a simmer and cook until the potatoes and asparagus are tender, about 5 minutes, being careful not to overcook.
Pour the soup into a blender and blend until smooth. Stir in the half and half and then divide the soup among individual serving bowls. Combine the crème fraîche and milk in a small bowl and drizzle over the soup in each bowl.