Cream of Asparagus is a simple, cozy, Spring time soup for a taste of freshness. Getting into the first crops of the season and fresh grown herbs, here in Kentucky is an exciting venture. If you grow your own, you’re gonna have an abundance of asparagus and this soup is perfect for delving into the beginnings of deliciousness.
Hi folks! Long time, no see. I gotta say, I totally miss y’all and I can’t wait to get my groove back on. If you’ve followed Happy Belly Foodie, you know me. And if you know me, you know I’m going through the big D. I wish I had a video and some great pics to post up here for this new recipe but unfortunately, I’m still waiting to get all of my equipment back. No, I don’t know how long that’s gonna take. But, I’m still alive and kickin’ and I can’t wait to crank out some fantastic new recipes. Soon. Very soon 😉
In the meantime, I do hope you’ll give this one a try and let me know what you think. And if you’re one of the Instant Pot, Pot heads, let me know how you converted this for your miracle gadget. I’d love to hear from you.
Have a wonderful day and as always, keep it delicious!
Till next time ~ much love, Connie
Cream of Asparagus Soup
Ingredients
- 2 tablespoons butter
- 1 med onion diced
- 1 teaspoon sea salt
- 2 cloves garlic minced
- 1 cup asparagus washed, stem ends broken off and chopped rough
- 2 sprigs fresh rosemary chopped finely
- 1/2 cup butter
- 1/2 cup flour
- 1 tsp fresh thyme chopped finely
- 2 cups chicken stock
- 1 cup half and half
- salt and pepper to taste
Instructions
- In a large pot, melt the 2 tablespoons of butter over medium/high heat
- Add the onion and saute until softened
- Add the garlic and saute one minute
- Add the rosemary
- Add the asparagus and saute until cooked completely and soft
- Remove from heat and allow to cool
- Place the mixture in a food processor and puree until smooth
- Return the pot to medium/high heat and melt the 1/2 cup of butter
- Whisk in the 1/2 cup of flour and cook 2 minutes
- Add the thyme
- Add the chicken stock and the pureed veggie mixture
- Add the half and half and simmer over medium heat until heated through
- Season with salt and pepper to taste
- Serve warm
Sam Monaco says
A wonderful recipe Connie. This one is needed here in Western New York to warm us all up. The weather here has taken a dip, cold, wet and calling for snow!!! Thanks for a nice warm up 🙂