It’s officially the first day of spring, which means asparagus is now in season! I’m sharing an extremely easy to make cream asparagus soup that’s the perfect dish to make your family or friends this time of year. It’s a healthy take on the traditional version of this soup — so if you’re trying to be good, this recipe won’t set you back!
- Serving time: 30 minutes
- Yields: ~4 servings
- 2 lbs asparagus (2 bunches)
- 1 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 6 cups reduced sodium chicken broth
- 4 tbsp low fat sour cream
- kosher salt and fresh pepper, to taste
- Snap off tough asparagus ends.
- Melt butter on low-medium heat in 4 quart pot. Add onion and sauté until soft, for about 3-4 minutes.
- Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook on low for about 20 minutes or until asparagus is very tender.
- Set aside 8 pieces of asparagus for garnish.
- Remove pot from heat, add sour cream and using a hand held immersion blender, puree until smooth. If you don’t have an immersion blender, you can place in large blender in two batches. ****If you choose to put in a blender, pulse it manually to and taste test often to get the desired consistency so it doesn’t get too watery.***
- Chop the stems you set aside for garnish into quarter of an inch pieces and top soup with once it’s ready.
- Add shaved Parmesan and a dollop of sour cream. Serve and enjoy!
Notes: This soup was delicious the day of, but as with most soups, I thought it tasted even better the day after! Recipe adapted from Skinny Taste.