Smooth, creamy, and rich enough for a light summer dinner, this is the best cream of asparagus soup.
4 tablespoons butter
2 pounds fresh asparagus, roughly chopped. Reserve the tops as a garnish.
1 large onion, chopped
2 large garlic cloves, minced
4 tablespoons flour
3 cups chicken broth
½ cup dry white wine
1 cup heavy cream
1 (12-ounce) can fat-free evaporated milk
½ cup sour cream
Salt and pepper to taste.
1 teaspoon fresh lemon juice
In a large Dutch oven, melt the butter over medium heat.
Saute the asparagus, onion, and garlic until the onion is translucent – about 10 minutes.
Sprinkle in the flour and cook, stirring constantly, for 5 minutes.
Pour in the chicken broth and white wine. Bring the mixture to a boil, stirring often.
Reduce the heat to medium-low and simmer until the asparagus is tender – about 10 minutes.
Remove the pot from the heat.
Return the pot to the heat and stir in the heavy cream, evaporated milk, sour cream, salt, and pepper.
Simmer the soup over low heat, stirring very often, until hot. Just before serving, stir in the lemon juice.
Ladle into bowls and garnish with the asparagus tops.
- Category: Starter - Soups
- Method: Saute
- Cuisine: French
Keywords: the best cream of asparagus soup, pureed soups, soup recipes, cream soups, vegetable soup, summer soups