Effortless Asparagus Soup (Print Version)
# Ingredients:
01 -
1/2 teaspoon Italian seasoning
02 -
4 cups chicken or vegetable broth
03 -
1 medium onion, chopped
04 -
1 tablespoon olive oil
05 -
1/2 cup heavy or whipping cream
06 -
1 tablespoon butter
07 -
1 medium Russet potato, peeled and diced
08 -
1/2 tablespoon fresh lemon juice
09 -
2 sticks celery, chopped
10 -
2 pounds asparagus, trimmed and cut into 1-inch pieces
11 -
3 cloves garlic, minced
12 -
Salt and pepper to taste
# Instructions:
01 -
Heat up the butter and olive oil in a soup pot. Toss in the celery and onion, cooking them on medium until they’re golden, about 7 to 10 minutes.
02 -
Sprinkle in the garlic and stir it around for half a minute, letting the scent come out.
03 -
Pour in the broth, toss in the Italian seasoning, and add the chopped asparagus and potato cubes. Turn the heat up to high, bring it to a boil, then cover offset and let it simmer on low heat until the potatoes soften. It'll take about 15 minutes.
04 -
Use a stick blender directly in the pot or switch to a regular blender in batches to make it smooth. If the soup’s too hot, let it sit for a moment before blending.
05 -
Mix in the cream and a squeeze of lemon juice. Add salt and pepper until it tastes just right and serve hot.
# Notes:
01 -
Snap off or cut the dry ends of the asparagus before you cook—they're tough.
02 -
Go dairy-free by swapping in coconut milk instead of cream.