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January 9, 2017

Cream of Asparagus Soup, a Month of Soups


January is National Soup Month, and what better time of year to enjoy a hot bowl of soup than during this very cold month. We in Oklahoma are experiencing the usual extremes in winter weather, but this year the lows are definitely extreme!

Celebrate National Soup Month with cream of asparagus soup.

When I started planning for this month-long series of soup recipes, my hubby asked for cream of asparagus soup. He's not a big soup-eater, so when he wants soup I try to please.




As I often do, I found several recipes in my cookbook collection, tossed them all together, made a few tweaks and came up with this wonderful creation. The bright green color is a beautiful touch at the dinner table. It's an easy soup to make and has a zing of flavor that brightens up a dull winter day.

Cream of asparagus soup.

Here's what you'll need to make this delicious soup:

1 pound of asparagus
1/2 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
2 Tbsp butter
4 cups chicken broth
1 cup sour cream
1/2 cup half-and-half
1/4 tsp lemon juice
paprika

Remove the woody ends from the asparagus spears. It's easier to snap these off than to cut them unless you have a really sharp knife. Then cut the spears into pieces about half an inch long.

Cream of asparagus soup.

Saute the onion in butter in a heavy pot until soft. Add the asparagus pieces and saute for about 5 minutes. Add the chicken broth, add salt and pepper to taste, and simmer covered until the asparagus is very tender. This might take as little as 15 minutes; I cooked mine for 40 minutes.

Let the soup cool before blending; I let mine cool for 15 minutes. Purée it in small batches in your blender - save a few tips for garnish if desired. (I forgot to take a photo of this step, so here's one that proves I did it.) Pour the soup back into the pot.

Cream of asparagus soup.

Whisk in the sour cream and the half-and-half until the soup is smooth. You can add more chicken broth to thin the soup if needed. Season to taste with salt and pepper. Add the lemon juice.

Cream of asparagus soup.

Ladle into bowls, garnish with asparagus tips, and sprinkle with paprika. Serve with crackers or your favorite bread or rolls.

Here's how to pressure-can asparagus from your garden so you can enjoy this soup all year long.


Click here for my soup recipe collection.



This post has been shared at some of my favorite blog hops.


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12 comments:

  1. Sounds delicious, but asparagus is extremely expensive out of season round here. Do you use canned asparagus to make soup too?

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    Replies
    1. I have used canned asparagus, but that gets even more expensive than "fresh." The bundle of fresh asparagus I bought at the grocery store last week was only $2.95, so not bad at all. The best is to grow your own and pressure can it!

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  2. Anonymous3:25 PM

    This sounds so delicious, especially on a cold day like this!
    Will add this to my list of soups, as we live on soups and such all winter!
    Thanks for sharing! And I always appreciate your blog!
    Gwen/Arkansas

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    Replies
    1. Thank you, Gwen. I hope you love it!

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  3. This sounds really good. I have asparagus plants started all over the place, so I hope to be inundated with it at some point. I'd love to try your recipe with home grown asparagus!

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    Replies
    1. I'd never thought of planting it "all over the place," Michelle. Interesting concept. When we lived in southern Michigan I used to go foraging for asparagus along roadside fencelines, there was a lot of it growing wild, planted by birds probably. I hope you have a huge harvest of asparagus someday soon!

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  4. This looks delicious. Thanks for sharing on the Waste Less Wednesday Blog Hop!

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  5. Cream of Asparagus Soup is one of my favourites, Kathi and I love your recipe. Sharing on our Hearth and Soul Facebook page. Your Month of Soups is a great resource!

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    Replies
    1. Thank you for sharing on your Facebook page, April!

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  6. The first time I had cream of asparagus was on my 17 birthday at a fancy restaurant with my friends. I don't know if I've had it since, but I loved it, and now that you've given me the recipe I can't wait to try it again! Thanks for sharing on the Homestead Blog Hop! I pinned!

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    Replies
    1. Jennifer, that's such a fun memory. Thank you for pinning.

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