“Soup with a straw.” That’s how Dan described this soup when I asked if he’d like Cream of Asparagus Soup for dinner. I can’t insert an eye roll here. But if I could.
He was joking but spot-on about this soup being silky smooth. It is easy to prepare and just perfect for a simple dinner of fresh bread and a garden-to-plate salad.
It’s easy to find large bunches of asparagus and spring onions at your local farm market! I’ve made this soup twice in the past two weeks. I’ve also made this garden fresh Asparagus Orzo Salad Salad once or twice!
How do you enjoy asparagus?
- 1 tablespoon olive oil
- 1 cup green onions, green and white parts, chopped
- 1 clove garlic, chopped
- 1 pound asparagus, ends trimmed and cut into 1-inch pieces
- 2 cups low-sodium broth
- ¼ cup raw pecans
- Fresh chives, chopped
- In a 2-quart pan sauté the onions and garlic in the olive oil until tender, about 3-5 minutes.
- Add the asparagus and broth, bring to a boil, cover and reduce to low heat.
- Cook the asparagus until tender. Divide the soup into two separate bowls, allowing it to cool enough to puree in a blender.
- Add the pecans to the soup and puree, each half of the batch, in a blender until smooth. Season with salt and pepper. Garnish with chopped chives.
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