Description
A creamy and easy spring soup made with simple ingredients, ready in just 25 minutes.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 4 1/2 cups asparagus, trimmed and cut into 1/2-inch pieces
- 3 1/2 cups reduced-sodium chicken broth
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup heavy cream
- Sour cream (optional garnish)
- Fresh dill (optional garnish)
Instructions
- Melt butter in a Dutch oven over medium heat.
- Add garlic and saute for 1-2 minutes until fragrant.
- Add asparagus and cook for 5 minutes until bright green.
- Add broth, salt, and pepper and bring to a boil.
- Reduce heat and simmer for 10 minutes until asparagus is soft.
- Blend soup until smooth.
- Return to pot, stir in cream, and heat through.
- Serve with optional sour cream and fresh dill.
Notes
- Serving size: 1 cup.
- For vegetarian option, use vegetable broth.
- Store in refrigerator up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 218
- Sugar: 3.4g
- Sodium: 480mg
- Fat: 20.4g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6.7g
- Fiber: 2.4g
- Protein: 4.1g
- Cholesterol: 60mg