Spring is almost upon us. If you’re looking for a delicious taste departure this winter, then try this Cream of Asparagus Soup!
Creamy Asparagus Soup
25min
Ingredients
1 bunch asparagus, bottom ends trimmed
3 large mushrooms white mushrooms (raw) — any type is fine
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
3 bay leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
1 tablespoon butter
1 tablespoon, crème fraîche or fresh cream
1 squeeze lemon
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook35min
- Meal Time Lunch
- Serves 4
Instructions
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Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
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Finely chop asparagus and place them in a bowl.
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Chop leeks, garlic, shallots, potatoes and mushrooms.
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Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and mushrooms. Cook for about 2 minutes
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Add chopped asparagus to the pan mixture. Cook for another 3 minutes. Then, remove from the heat.
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Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 30 minutes.
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Remove the bay leaves from the soup.
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Separate the chicken meat from the bone and re-add to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
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Add milk and cream to mixture in the blender. Blend to desire consistency.
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Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
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Strain the soup at least three times before serving. NOTE: important step as the soup may be too thick and grassy.
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Finish off with the final sprig of parsley (optional) and serve in a bowl.
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