What follows is quite possibly a recipe for the best soup ever. Or one of the two best soups ever, as our Potato Leek Soup is pretty phenomenal.
But our Creamy Asparagus Soup is amazing.
And it’s quick and fairly healthy, which only enhances its awesomeness in my book.
The original recipe states that it feeds 4 but that’s a lie, as DB and I can inhale an entire pot of this without problem. So if you’re looking to feed more than 2 adults, I would double the recipe (which is what I did with the batch in the pictures).
Creamy Asparagus Soup
-1 Tbsp Butter
-1 small onion, chopped
-1 leek, white and light green part only, chopped
-2 stalks of celery, chopped
-1 cup of asparagus, chopped, tips reserved
-2 cups low-sodium chicken broth
-1 cup half-and-half or whole milk
-1 1/2 tsp cornstarch
-1 Tbsp water
*To make this really easy, I prep all the vegetables with the Littlest Brewster sometime during the day we’re planning on this for dinner. Then, when it’s time to cook, I’m good to go.*
1) Melt butter in a pot over low heat. Add onion, celery, leek, and asparagus. Cook 5 minutes or until softened. Add chicken broth; cover and simmer about 10 minutes.
2) Using a handheld immersion blender, purée soup. Alternatively, purée soup in a blender, working in batches if necessary. Return to pot; add half-and-half.
3) Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Reduce heat, add asparagus tips and simmer 3 minutes.
Serve with salt and white pepper. And a good crusty bread for dipping.
This is honestly one of our favorite meals and we make it whenever we can find good, on-sale asparagus. Once our asparagus beds start producing, I can totally see us having this weekly.