Asparagus is one of our favorites, so it shows up on our table at least once a week in the spring. Cream of Asparagus Soup is a quick 30-minute light meal or starter for dinner—simple to make from scratch or using a handful of leftover roasted spears and grilled onions. 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 croutons or crusty bread.
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PinIngredients
- 3 cups roasted asparagus, chopped
- 1 cup sweet onions, sliced (grilled or pan-seared)
- oil for asparagus and onions
- 2 cups chicken broth
- 1/2 teaspoon thyme
- 1 whole bay leaf
- 2 cloves garlic — minced
- 1/2 cup heavy cream
- 1 tablespoon lemon zest — approximately 1 lemon
- 1 dash nutmeg
- sea salt & pepper — to taste
Instructions
- Roast asparagus with a drizzle of oil on a rimmed baking sheet, under the broiler on HI, about 10 minutes. While asparagus is roasting, grill onions until soft and lightly charred, or pan-sear with a little oil over medium heat, until browned in spots, about 10 minutes.
- In a 3 quart saucepan, add chopped asparagus, 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
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.
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
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.
That soup looks so good. I was in the mood for cream of asparagus soup. Fabulous picture.
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
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!