Cream of Asparagus Soup
This easy Asparagus Soup is made with asparagus, potatoes, cream & parmesan cheese - it's a vibrant, silky soup you'll want to make again & again!
Servings: 6 servings
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- 1/2 tsp each salt & pepper
- 1 lb asparagus, chopped
- 3 Yukon gold potatoes, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup parmesan cheese
- 1/3 cup heavy cream
- Baguette, sliced
- Bacon, crumbled
- Fresh parsley, chopped
- Creme fraiche, sour cream or Greek yogurt
In a large pot, melt butter over med-high heat. Saute onions, garlic, lemon zest, salt & pepper and asparagus for 5-7 minutes until tender.
Add in potatoes and chicken broth, then bring to a boil. Cover with a lid and simmer for 20 minutes. Meanwhile, cook and prepare any toppings of choice such as bacon.
Remove lid, then stir in parmesan cheese and heavy cream. Blend with an immersion blender or wait until soup has cooled slightly and blend in a blender.
Serve with toppings of choice and enjoy!
Calories: 208kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 806mg | Potassium: 555mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 24mg | Calcium: 140mg | Iron: 2mg