Cream of Asparagus Soup

🛒 Ingredients

• Asparagus 125 g · 25 kcal
• Unsalted Butter 7 g · 54 kcal
• Yellow Onion 38 g · 15 kcal
• Garlic Cloves 3 g · 4 kcal
• All-Purpose Flour 5 g · 19 kcal
• Vegetable Broth 175 g · 9 kcal
• Whole Milk 50 g · 31 kcal
• Heavy Cream 25 g · 88 kcal

👨‍🍳 Instructions

1. Wash and trim the asparagus; cut off and set aside a few tips for garnish, then chop the remaining stalks into 1-inch pieces.
2. In a large pot, melt the butter over medium heat, then add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux.
4. Gradually whisk in the vegetable broth, ensuring no lumps, then add the chopped asparagus stalks. Bring to a simmer, cover, and cook for 10-15 minutes until the asparagus is very tender.
5. Carefully transfer the soup mixture to a blender and purée until completely smooth. Return the puréed soup to the pot.
6. Stir in the whole milk and heavy cream. Heat gently, stirring, until warmed through, but do not boil. Season with salt and black pepper to taste.
7. Ladle the soup into bowls and garnish with the reserved blanched asparagus tips and a drizzle of extra cream, if desired, before serving hot.