Cream of Asparagus Soup
The best creamy soup! This white asparagus bisque is seasoned with shallots and super rich with heavy cream.
Servings 4
Calories 290kcal
Equipment
Ingredients
- 2 bunches white asparagus peeled and cut in half
- 2 cups vegetable or chicken broth
- 1/2½ shallot chopped
- 2 tbsp salted butter
- 1 cup heavy cream or half & half
- salt and pepper to taste
Instructions
- In a small saucepan, bring the asparagus, broth and shallots to a boil. Allow everything to simmer until the asparagus are soft when checked with a fork. Let cool for 10 minutes.
- Blend the asparagus with broth until it’s smooth and creamy.
- Pour it back in the pan and bring it back to a slight simmer. Turn down the heat. Add the cream, making sure it does NOT boil. You only want to heat enough to get the soup hot again. Remove from heat and add the 2 Tbsp butter.
- Check for salt and season to your taste. Add fresh ground pepper and decorate with your favorite herbs.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 8g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 392mg | Fiber: 2g | Sugar: 5g
