Bright fresh flavor in this easy Cream of Asparagus Soup. Easy to make in minutes, this creamy soup is lighter than most cream based soups and perfect for a light lunch or dinner.
Course: Dinner, lunch
Keyword: asparagus soup, cream of asparagus soup
2lb.asparaguswoody ends trimmed and cut into 1" pieces
Freshly ground black pepper
3/4cupshalf and half
Fresh chopped parsleyoptional
Fresh chopped chivesoptional
Sour creamoptional for garnish
In a heavy pot over medium heat, melt the butter and olive oil.
Stir in the onion and cook until softened, approximately 4-5 minutes.
Add garlic and cook until fragrant, an additional 1 minute.
Add the asparagus cooking until bright green and softened, about 5 minutes.
Stir in the stock and bring to a simmer until the asparagus is very tender but still green, approximately 10 minutes longer.
Using an immersion or regular blender, puree the soup. If using a regular blender, be sure to cover the lid with a towel and hold in place while stopping to remove the lid a couple times to avoid overheating.
Return the soup to pot, stir in half and half or heavy cream and lemon zest, then warm over low heat. Season with salt and pepper to taste.
Garnish with sour cream and herbs.
Can be made up to 3 days in advance. Store in the refrigerator in an airtight container.