Cream of Asparagus Soup


Time flies when you’re having fun. Today is For the Love of Cooking’s one year anniversary. This has been a wonderful journey for me. Not only have I become a much better cook, I have organized my recipes and met some wonderful people who love food as much as I do. Thank you so much for visiting my blog, trying my recipes and leaving comments. I really appreciate each and every one of you.

On to the soup… I got this recipe out of a Cooking Light magazine years ago. It’s really easy to make and tastes so good. It’s full of flavor and delicious without being full of fat and calories. I pair it with a tossed salad and crunchy, crusty bread. It’s a perfect lunch or light dinner. We all love it, especially my daughter, who had two bowls.

  • 3 cups of asparagus, cleaned with ends removed and sliced into thirds
  • 2 cups of vegetable or chicken broth (I used chicken broth)
  • 1/2 tsp of dried thyme
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1 tbsp flour
  • 2 cups of low fat milk
  • Dash of nutmeg
  • 2 tsp of butter
  • Sea salt and fresh cracked pepper to taste
  • Zest of one lemon

In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.

Place flour in the pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg, stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from heat, and stir in butter, lemon zest and sea salt and black pepper to taste. Enjoy.

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One Response to “Cream of Asparagus Soup”

  1. 1

    prada borse — August 1, 2014 @ 4:03 am

    Una manciata d’influenze dichiarate (Rem, Electric Light Orchestra, U2) e il figliol prodigo comincia, appena tredicenne, a strimpellare amatorialmente. Per il momento siamo nel 1984 i soci sono il chitarrista Lawrence Hoy e il bassista David Graham, entrambi suoi compagni di scuola, ma al trio si aggiunger pochi mesi pi tardi un certo Darren Flanagan alle tastiere. Presenza sporadica la sua, rintracciabile soltanto nell’Ep “October”, realizzato su cassetta nel dicembre 1987 e venduto ad amici e parenti al modico prezzo di tre sterline. October anche il nome della band, la cui prima esibizione in pubblico risale all’anno precedente, con Hannon a spartirsi equamente fra chitarra, tastiere e drum machine, e un sound che sguazza placidamente nell’epos marzial sentimentale dei quattro di Dublino. Nemmeno l’estetica li aiuta: chi li ha visti dal vivo se li ricorda come un imbarazzante ibrido fra le capigliature naif del primo Bono e il mortificante stile casual da new wave troppo educata e assai poco “malata”.

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