Cream of Asparagus Soup
This cream of asparagus soup is light, fresh, and velvety smooth, ready in just 25 minutes. A perfect spring starter or light meal, especially when served with cheesy focaccia bread.
Equipment
- Immersion Blender
- Sharp knife
Ingredients
- 1 white onion diced
- 1 tsp chopped fresh thyme
- 2 lbs asparagus chopped and trimmed (900g)
- 1½ cups chicken broth 360ml
- 1½ cups water 360ml
- 2 tbsp butter 28g
- ½ cup crème fraîche 120g, plus extra to serve
- 1 tbsp minced garlic
- Fresh chives for serving
Instructions
- In a large saucepan, melt the butter over medium heat. Add the onion and thyme and cook until softened. Stir in the garlic and cook for another minute.
- Add the asparagus, broth, and water, then season with salt and pepper. Bring to a boil, reduce heat, and simmer for about 8 minutes until the asparagus is tender.
- Using an immersion blender, blend until smooth. Stir in the crème fraîche and heat through, then adjust seasoning.
- Serve topped with extra crème fraîche and fresh chives.
