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Easy Creamy Soup

Writer: DaisyDaisy

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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