Creamy Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????
This is a repost of a post from May of 2014, with a few tweaks. In looking at the picture we decided to republish the post with updated pictures….we’ve come a long way baby!!! Besides this soup is just plain delicious!!!
I know, I was amazed too! I’ve made plenty of cream soup, but their creaminess came from heavy cream. Heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??
Many recipes use instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. Salt and pepper and it was done!
Now, I have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender, but with NO, I repeat, NO, big mess to cleanup. Just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.
A new immersion blender is in my future this one looks really nice and the price is right. I’ll let you know.
Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.
Garnish the soup with some beautiful asparagus tips. Blanched until just tender crisp, and plunge into an ice bath to stop the cooking.
Serve the soup with sprinkle of parmesan cheese and a rustic loaf of French bread, and it’s a great light lunch or dinner.
Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!
Since we have moved we do not have our beloved asparagus patch, but we will start a new one soon.Print
Creamy Asparagus Soup
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings
- 1 pound asparagus
- 2 teaspoons butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 medium russet potato, peeled and diced
- 4 cups chicken stock
- 3 tablespoons low fat sour cream
- Parmesan cheese
- Salt and pepper to taste
- In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
- Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
- Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
- Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
- Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.
Be sure to cut asparagus into 2 inch or less pieces so they blend well with the immersion blender.