This cream of asparagus soup recipe is the perfect soup for when you are craving something flavorful and creamy. It is rich without being overly heavy and has the perfect balance of flavors.
Melt the butter in a pot over medium heat on the stove.
Add the onions to the pot, and saute until softened.
Stir in the asparagus pieces and saute until the asparagus has become a bit tender.
Mix in the garlic and salt and pepper to taste. Saute another 30 seconds.
Pour the chicken broth into the pot and simmer for 10-15 minutes.
Add the soup mixture to a blender or food processor and let it cool for a few minutes.
Blend the soup until it is smooth.
Return the soup mixture to the pot and stir in the heavy whipping cream as well as more salt and pepper to taste.
Simmer another 5 minutes and serve topped with chopped chives.
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Notes
Use only young asparagus to prevent a stringy texture. Young stalks should be a bit thin, brighter in color, and more flexible. Also, make sure that you snap off the ends of the asparagus which are the toughest part of the stalk.If you don't have fresh asparagus available, canned or frozen can be used instead.The soup should last 3 to 4 days in the fridge and will last for 2 to 3 months if frozen. The best way to reheat this soup is on the stove as some of our food's flavor is lost in the microwave.