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Cream of Asparagus
2 tbsp. butter
1 clove garlic, minced
2 lb. asparagus ends trimmed, cut into 1" pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 cup chicken broth (or water with soup mix)
1/2 c.up heavy cream, plus more for garnish
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish
In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute.
Add asparagus, season with salt and pepper, and cook until golden, 5 minutes.
Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
Using an immersion or a food processor puree soup.
Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
Garnish with more cream and herbs.
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