Total Time
30mins
Prep 10 mins
Cook 20 mins

You can substitute other kinds of vegetables:broccoli, carrots, mushrooms. I tend to use whatever I have the most of. It helps me keep my refrigerator under control.

Ingredients Nutrition

Directions

  1. Place asparagus in a large saucepan with broth.
  2. Bring to a boil, reduce heat and simmer 5 to 10 minutes until asparagus is tender.
  3. Melt butter in a small skillet.
  4. Add shallots and garlic; saute 5 minutes until softened.
  5. Stir in flour and cook 1 minute more.
  6. Add to the saucepan with cooked asparagus.
  7. Stir until the soup has thickened.
  8. Let cool, then transfer to a blender or food processor and process until mixture is not quite completely smooth.
  9. There should still be some small pieces of asparagus left.
  10. Return soup to saucepan and simmer 5 minutes.
  11. Add half& half, thyme and pepper.
  12. Simmer 5 minutes more.
  13. Add cheese and cook just until melted.
Most Helpful

5 5

This is a great soup! I did omit the cheese and added an extra cup of broth to thin it out however. I will definitely be making again. Thanks!

3 5

This soup has a good taste, but the thyme, and parmesan cheese over power the asparagus.

5 5

This was wonderful soup. I cut the thyme back to 1/2 tsp. and I used 4 c. chicken stock, because I had to use it up. Everything else I kept the same and it produced a velvety textured soup with layers of flavor. The delicate asparagus taste came through, perfectly accented by the other ingredients and Parmesan cheese. Two non-asparagus eaters enjoyed this soup a lot!