Cream of Asparagus Soup
 
Prep time
Total time
 
Fresh, creamy, roasted asparagus soup. The perfect Spring lunch or dinner accompaniment.
Author:
Serves: 4 servings
Ingredients
  • 18-25 Asparagus spears, trimmed
  • 1 ½ c. Chicken broth (or vegetable broth for vegetarian)
  • ¼ large, sweet onion, diced
  • 1 tsp. garlic, minced
  • 1 c. heavy cream
  • ½ tsp. salt
  • pepper to taste
  • 2 c. shredded Jarlsburg or Swiss cheese
Instructions
  1. Heat oven to 400˚.
  2. On a large sheet pan, coat asparagus spears with olive oil, salt and pepper.
  3. Roast until tender, about 20 minutes.
  4. Remove from oven.
  5. IN A HIGH SPEED BLENDER
  6. Add asparagus, broth, onion and garlic to blender.
  7. Set to soup setting and start.
  8. Once the blender has stopped, add cream, salt, pepper and cheese.
  9. Blend just until smooth.
  10. Serve immediately.
  11. ON THE STOVE TOP
  12. Chop asparagus into 1” pieces.
  13. Add broth, onion and garlic to a soup pot and bring to a boil over high heat.
  14. When onion is tender, blend with a stick blender or blend portions in your countertop blender and return to the soup pot.
  15. With heat on medium/low add heavy cream, salt, pepper and shredded cheese.
  16. Stir until all is melted and incorporated.
  17. Serve immediately.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/cream-asparagus-soup/