This creamy asparagus soup is a great way to start a springtime dinner. The soup is a simple combination of asparagus and a creamy white sauce. The thickened base for the soup is made with chicken broth, and then heavy cream is added just before serving.
If asparagus isn't in season, feel free to use frozen asparagus spears.
Top this soup off with a few cooked asparagus tips, a swirl of sour cream, croutons, or some bacon crumbles.
- 2 tablespoons butter
- 1 leek, thinly sliced, or 1 medium shallot, finely chopped
- 2 tablespoons flour
- 2 cups chicken stock
- 1 pound asparagus, trimmed, chopped
- 2 tablespoons fresh chopped parsley
- 1 cup heavy cream
- 1/2 to 1 teaspoon kosher salt
- dash of freshly ground black pepper
- Optional garnish: fresh parsley, chopped
- In a medium saucepan, cook leek or onions in butter over medium-low heat until tender. Add flour and stir until well incorporated. Cook, stirring, for 1 minute.
- Gradually add the chicken broth to the roux and cook, stirring constantly
- Add the chopped asparagus and the 2 tablespoons of fresh chopped parsley to the saucepan. Bring to a boil, stirring constantly. Reduce heat to low, cover, and simmer for about 15 minutes, or until asparagus is tender.
- Set aside a few cooked asparagus tips for garnish if desired.
- Carefully, working with about 2 cups at a time,* blend or process until smooth; return to the saucepan and add cream. Add a dash of pepper and 1/2 to 1 teaspoon salt, or to taste.
- Heat through.
- Garnish with fresh chopped parsley if desired.
*The steam and heat can blow the top off of a blender if it's filled too full. Fill the blender about one-third full or no more than half. Place a folded kitchen towel over the lid and hold it firmly when you begin to blend.