Description

There’s something special about a warm bowl of homemade soup. I remember making this Cream of Asparagus Soup for the first time, and the rich, velvety texture won me over instantly. It’s light enough for a summer evening but still comforting on a chilly night. Whether you’re serving it as a starter or a light meal, this French-inspired soup is full of flavor and so easy to make! Try it and let me know what you think!

Ingredients

4 tbsp butter
2 lbs fresh asparagus, chopped (reserve tops for garnish)
1 large onion, chopped
2 garlic cloves, minced
4 tbsp flour
3 cups chicken broth
½ cup dry white wine
1 cup heavy cream
1 (12 oz) can fat-free evaporated milk
½ cup sour cream
Salt & pepper to taste
1 tsp fresh lemon juice

Instructions

In a large pot, melt butter over medium heat. Sauté asparagus, onion, and garlic until onion is translucent (about 10 min).
Stir in flour and cook for 5 min, stirring constantly.
Add chicken broth and white wine, bring to a boil, then reduce heat and simmer for 10 min.
Blend until smooth using an immersion blender (or a regular blender).
Return to heat, stir in heavy cream, evaporated milk, sour cream, salt, and pepper. Simmer on low, stirring often.
Just before serving, stir in lemon juice. Ladle into bowls and garnish with asparagus tops.