Cream of Asparagus Soup

Total Time
25mins
Prep
5 mins
Cook
20 mins

My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The "dried herb mix" is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste.

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Ingredients

Nutrition

Directions

  1. In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
  2. Bring soup pot to a boil, add potatoes and reduce heat to low boil.
  3. In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
  4. When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
  5. Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
  6. Remove from heat and blend soup to desired consistency.
  7. If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
  8. Gently stir in cream, if using.
  9. Add kosher salt to taste, or serve alongside soup in a salt cellar.
Most Helpful

5 5

Excellent! I did use the optional cream (half and half) and it was just wonderful. I used my immersion blender to puree. My herb mixture was thyme, rosemary, basil and pepper. I garnished with cooked asparagus tips and shredded parmesan cheese. Thanx for posting this wonderful spring soup!