I'm told that one of my culinary strong suits is preparing soups. This recipe in particular is one of my family's favorite. It pairs very well with a surf & turf dinner, a salad and crusty bread, or a Thanksgiving left-overs sandwich. It's savory, creamy, and comforting on any brisk and breezy day.
RECIPE: Cream of Asparagus
DEVELOPER: Daisy Bunches Culinary
SERVINGS: 4 (8 oz servings)
Ingredients:
1 lb fresh asparagus
1 garlic clove
½ cup yellow onion
2 Tbsp of canola oil
¼ tsp dry thyme
¼ tsp white ground pepper
½ cup of sour cream
½ cup heavy cream
2 cups vegetable broth
Kosher salt to taste
Black pepper to taste for garnish
Croutons for garnish (optional)
Preparation:
Remove the tough woody ends from the asparagus and cut the spears into ½ inch pieces
Roughly chop the onion and the garlic
Heat the oil in a heavy pot over medium heat
Saute the onion until translucent (don’t brown)
Toss in the asparagus, cover the pan, and cook until tender
Toss in the garlic and saute until fragrant (don’t brown)
Mix in the thyme and white pepper
Add the broth and salt to taste, bring to a boil, then immediately to a simmer
Cover the pan and simmer for 15 minutes
Allow the soup to cool down for 15-20 minutes
Stir in the sour cream and heavy cream
Use a blender or immersion blender and blend until smooth and creamy
Adjust seasoning
Reheat over low heat before serving
Top with freshly ground black pepper and croutons
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