Asparagus Cream Soup

creamofasparagussouptoh Why not eat your veggies by whipping up a pot of the best cream of asparagus soup you’ll ever have? This recipe for cream of asparagus soup is not only easy and quick (it will be ready in less than an hour), but it’s also a tasty way to take advantage of fresh asparagus when it’s in season. You’ll boil the asparagus in a stock with other vegetables, blend it up, then make a roux before mixing it all together. Top the bowl with all the delicious toppings you desire and voila. Your new favourite side dish. We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavour .

1 tsp. Canola oil
1 small onion, chopped
1 clove garlic, minced
2 lbs fresh asparagus, trimmed and cut into 1" pieces (~ 5 cups)
1 (14½ oz) can chicken broth
4 Tbsp. all-purpose flour, divided
2½ cups milk, divided
2 Tbsp. butter
¾ tsp. sea salt
⅛ tsp. dried thyme
⅛ tsp. black pepper, freshly ground
½ cup half-and-half cream
2 Tbsp. white wine
1 Tbsp. lemon juice, freshly squeezed

To Serve:
minced fresh chives

In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.

In a small bowl, mix 2 Tbsp. flour and ¾ cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown.

Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

Makes 6 servings.

Cook's Notes:

Variations:

Make it dairy-free: If you prefer a dairy-free soup, you can swap out the dairy products with plant-based alternatives like cashew cream and almond milk. Some vegan versions of cream of asparagus soup will boil peeled and chopped potatoes with the asparagus. Then, when blended up, the potatoes add a thick texture to the soup without the need for the cream and flour.
Add cheese: Parmesan cheese pairs nicely with the asparagus and lemon in this recipe. If you want to add in cheese, feel free to sprinkle in shredded Parmesan when you add the wine and the lemon into the recipe. If you really want to add a depth of flavour, add a leftover Parmesan rind to the boiling broth with the vegetables while they cook. The rind will become soft, and the cheese will melt in the broth. Remove the rind before blending.
Get fancy with toppings: While our recipe offers minced chives as a topping, feel free to get creative with other toppings for this soup. A drop of cream mixed on top will give the soup an elegant look. You could also top it with roasted asparagus tips, lemon wedges, fresh dill and even red pepper flakes, if you want a little heat.

How to Store Cream of Asparagus Soup:

Cream of asparagus soup will last in the refrigerator for up to four days in an air-tight container. This soup is easy to reheat in a microwave or in a saucepan on a stove. Be careful to do so gently, stirring occasionally until it is heated through. If you heat the soup at too high a temperature, the milk in the recipe may start to curdle.
Can you freeze cream of asparagus soup? Yes, this soup can freeze if you have leftovers you won’t be eating right away. Freeze it in a freezer-safe, airtight container for up to three months. When you’re ready to eat it, let the soup thaw in the refrigerator overnight before warming it up in the microwave or on the stove.

Ingredients:

Onion: Properly cooked onion can make or break the recipe in terms of that finished flavour. Use a yellow or white onion for this one.
Garlic: Garlic is another aromatic that marries the flavours of the vegetables and lemon in this soup.
Fresh Asparagus: Use up all that fresh asparagus by trimming it up and boiling it in this soup. We prefer fresh over frozen or canned; it will make all the difference for that final taste.
Chicken Broth: The vegetables boil in a reduced-sodium chicken broth before being blended and added to the roux and cream. If you want to keep this recipe vegetarian, a vegetable stock could also work.
All-Purpose Flour: Flour is used to help whisk together a roux that will make this soup thick without having to add a lot of cream.
Fat-Free Milk: Given the butter and the cream, this recipe uses a fat-free milk to keep the overall saturated fat count low, while still giving this cream of asparagus soup recipe some volume.
Butter: The butter is used for the flour roux and also adds fat and flavour to this soup.
Dried Thyme: This herb pairs well with lemon, white wine and vegetables, all key ingredients for this soup.
Half-and-Half Cream: This recipe for cream of asparagus soup uses a mixture of milk and half-and-half to make it creamy without overpowering on that heavy cream taste.
White Wine: White wine elevates the flavour of this soup and pairs well with the lemon and thyme. Plus, you now have an open bottle of white, and you know it will pair well with your meal.
Lemon Juice: Lemon juice is used as the acid in this recipe to help accentuate the flavours of this dish. Feel free to use fresh-squeezed lemons to make the most of that flavour.
Chives: Although optional, topping your bowl with minced chives makes this soup absolutely delectable.

Nutritional Information:
Per 1 cup serving: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk