Easy Creamy Soup

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