Cream of Asparagus Soup

Asparagus is one of our favorites, so it shows up on our table at least once a week in the spring.  With a handful of leftover roasted spears and grilled onions, it was time to make a comforting soup when the weather turned ugly the last few days. Bright accents of lemon and thyme create a lovely springtime soup, rain or shine.  Serve with salad for lunch or as a first course with dinner with focaccia croutons or crusty bread.

Cream of Asparagus Soup

Serves 4
3        cups  asparagus — roasted, chopped
1         cup  sweet onions — grilled
2        cups  chicken broth
1/2    teaspoon  thyme
1        whole  bay leaf
2       cloves  garlic — minced
1/2    cup  cream
1        tablespoon  lemon zest — approximately 1 lemon
1        dash  nutmeg
sea salt & pepper — to taste

In a 3 quart saucepan, add chopped asparagus, grilled onions, broth, thyme, bay leaf, and garlic. Bring to a boil and simmer for 15 minutes to meld flavors.

Discard bay leaf. Add contents of soup to a blender and blend until smooth.

Return soup puree to the pan, add lemon zest, cream, nutmeg, salt, and pepper; cook over med-low and simmer for 5 minutes while stirring.

Serve in warmed bowls with croutons and a teaspoon of additional cream on top, if desired.

Posted on the following Blog Hops:
Real Food Whole Health Traditional Tuesdays
SS & GF Slightly Indulgent Tuesdays
Real Food Forager Grain-Free Carnival
Easy Natural Food Sunday Soup Night
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday

Related Posts Plugin for WordPress, Blogger...

, , , , , , , , , , , , , , , , , , , ,

10 Responses to Cream of Asparagus Soup

  1. Greedy Rosie May 16, 2011 at 5:49 pm #

    Wow, that soup looks good. We always have asparagus a lot at this time of year – the season in the UK is very short, so we try and make the most of it. This looks like something worth trying really soon.

  2. rsmacaalay May 16, 2011 at 6:14 pm #

    I love asparagus, the last one that I ate was unforgettable, its just a normal grilled one but the taste was so sweet it nearly tasted like sweet corn

    • Judy May 17, 2011 at 6:17 am #

      That makes me wonder about adding sweet corn to the soup too … though I would probably omit the lemon to take that route. Very interesting.

  3. judee May 17, 2011 at 8:11 pm #

    That soup looks so good. I was in the mood for cream of asparagus soup. Fabulous picture.

  4. Debbie @ Easy Natural Food October 19, 2011 at 3:15 pm #

    I love asparagus too! I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.

    http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/

    I hope to see you there!
    Debbie

  5. Debbie @ Easy Natural Food November 1, 2011 at 9:43 am #

    Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!

Trackbacks/Pingbacks

  1. Sopa de Aspargos - May 29, 2011

    [...] Via Savoring Today. [...]

  2. Grilled Sweet Onions: Making Summer That Much Sweeter | Savoring Today - June 8, 2011

    [...] meat or vegetable we may be preparing.  If we happen to have any leftover, I use them in sauces, soups, or on sandwiches for [...]

  3. Garnishing a Meal: More Than Just A Pretty Plate | Savoring Today - July 7, 2011

    [...] — go beyond the usual salad, this cupboard staple works great for soups [...]

  4. Lentil and Sausage Soup: No Fuss, Simply Satisfying | Savoring Today - November 7, 2011

    [...] to make soups look muddy or cloudy. Its humble ingredients will never outshine Lobster Bisque or Cream of Asparagus for culinary elegance, however, Lentil and Sausage Soup delivers a flavorful and satisfying meal [...]

Leave a Reply

CommentLuv badge