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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Asparagus Soup

[heart_this] · May 24, 2021 · Leave a Comment

Asparagus Soup

A quick and easy creamy asparagus soup!

The first of the local asparagus is here and I could not resist making an asparagus soup! This is a super easy soup and yet it is simply amazing! There is just something about the cream and asparagus combo! This is a smooth pureed soup with a base of asparagus, onions and garlic with potatoes added to help thicken the soup! Everything is simmered in broth until tender before it’s pureed and the cream is added. The seasoning is simple with a small amount of parmesan cheese that goes well with the mild asparagus flavour. I like to add fresh basil and a hint of lemon to brighten the soup up a bit and I finish it off with some umami packed white miso paste. This asparagus soup takes almost no time to make and it’s a great way to welcome in springs produce!

One of the great things about this soup is that it’s so easy to change it up to suit your tastes and/or mood! I sometimes like to replace the potatoes with cauliflower, or to use a different cheese or maybe replace the cream with a different dairy product, etc.

Asparagus Soup

Asparagus Soup

Asparagus Soup

Asparagus Soup

Asparagus Soup
Asparagus Soup

Asparagus Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A quick and easy creamy asparagus soup!

ingredients
  • 2 tablespoons oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken broth (or vegetable broth)
  • 1 pound asparagus, trimmed and cut into 1 inch pieces
  • 1 pound potatoes, cut into 1 inch cubes
  • 1 tablespoon lemon zest
  • 2 tablespoons basil
  • 1/2 cup heavy cream
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1 tablespoon white miso paste
  • salt and pepper to taste
directions
  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and cook until tender, about 5 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, asparagus and potatoes, bring to a boil, reduce the heat and simmer until the asparagus and potatoes are tender, about 10 minutes.
  5. Add the basil and lemon zest and puree the soup with a hand blender, or in a food processor, or in a blender, until smooth before returning it to the saucepan.
  6. Add the cream, cheese, and miso paste, mix well and let cook until the cheese has melted into the sauce, about 3 minutes.
  7. Season with salt and pepper to taste and enjoy!
Option: Use butter instead of oil.
Option: Use a leek instead of an onion.
Option: Add a pinch of red pepper flakes along with the garlic for some heat!
Option: Use a different cheese such as asiago, grana padano, pecorino romano, gruyere, cheddar, brie, etc.
Option: Use cauliflower instead of potatoes.
Option: Use a different herb instead of the basil, such as parsley, dill etc.
Option: Add toasted pine nuts, both pureed with the soup and as a garnish on top.
Option: Use milk, yogurt, sour cream cottage cheese, etc instead of cream.
Option: Add extra flavours like morel mushrooms, garlic scapes, etc.
Option: Add garnished such as crispy bacon, prosciutto, croutons, etc.
Nutrition Facts: Calories 321, Fat 23g (Saturated 9g, Trans 0), Cholesterol 54mg, Sodium 651mg, Carbs 38g (Fiber 5g, Sugars 9g), Protein 15g

Nutrition by: Nutritional facts powered by Edamam
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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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