Easy Asparagus Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
1 medium onion, chopped
04 -
2 sticks celery, chopped
05 -
3 cloves garlic, minced
06 -
4 cups chicken or vegetable broth
07 -
1/2 teaspoon Italian seasoning
08 -
2 pounds asparagus, trimmed and cut into 1-inch pieces
09 -
1 medium Russet potato, peeled and diced
10 -
1/2 tablespoon fresh lemon juice
11 -
1/2 cup heavy or whipping cream
12 -
Salt and pepper to taste
# Instructions:
01 -
Add the olive oil and butter to a soup pot and sauté the onion and celery over medium heat until lightly browned, about 7-10 minutes.
02 -
Stir in the minced garlic and cook for 30 seconds until fragrant.
03 -
Add the chicken or vegetable broth, Italian seasoning, asparagus, and diced potatoes. Increase the heat to high and bring to a boil. Cover the pot with the lid slightly open, reduce the heat to simmer, and cook until the potatoes are tender, about 15 minutes.
04 -
Use an immersion blender to puree the soup directly in the pot or blend in batches using a regular blender. Let the soup cool slightly before blending, if needed.
05 -
Stir in the fresh lemon juice and heavy cream. Season with salt and pepper to taste. Serve immediately.
# Notes:
01 -
Trim the woody ends of the asparagus by snapping or cutting off the dry, tough portions before cooking.
02 -
You can substitute coconut milk for the cream to make the soup dairy-free.