Recipes | Cream of Asparagus Soup
Cream of Asparagus Soup
This cream of asparagus soup is wonderfully light and comforting at the same time. Garnish the soup with shaved Ontario asparagus, chives, croutons or a dollop of sour cream. If you don’t have an immersion blender, use a counter-top blender and purée the soup in batches. The soup can be made up to 3 days in advance and gently warmed before serving.
Ingredients
Servings
- 2 Tbsp. Butter
- 2 Leeks, Sliced (White & Light Green Parts)
- 2 Shallots, Chopped
- 1 Clove Garlic, Chopped
- 1/2 Tsp. Salt & Fresh Ground Black Pepper (Each)
- 4 Cups Sodium-Reduced Chicken or Vegetable Broth
- 2 Bunches Ontario Asparagus, Trimmed and Roughly Chopped
- 1/2 Cup Whipping Cream
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Fresh Chives, Finely Chopped
Instructions
Step 1
Melt the butter in large saucepan set over medium heat. Add the leeks, shallots, garlic, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until softened. Stir in the broth and bring to a boil. Add the asparagus and simmer for 5 minutes or until tender.Step 2
Using an immersion blender, purée the soup until smooth. Stir in the cream, lemon juice and chives.
