LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.

    Advertisement
  • Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.

Cook's Notes:

You can use fresh or frozen asparagus.

For a lighter, low-fat version, use 2% milk instead of heavy cream.

Puree soup in a blender instead of using an immersion blender if preferred.

Nutrition Facts

215 calories; protein 4.7g; carbohydrates 13.9g; fat 15g; cholesterol 40.8mg; sodium 362.2mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2020
Delicious! I made it exactly as written, using the optional white wine. I also used the full 3 cups of broth. The only thing I had to add was a bit of salt at the end to bring out the flavors. Super easy to make. I topped mine with a drizzle of cream and some parmesan crisps. Yum! Read More