This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner. You will be craving this soup all season long!
When my husband and I got married we went to Riviera Maya for our honeymoon. Where we stayed at had the best Asparagus Soup. I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too. Hey, we were on vacation! So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.
One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus. I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap! A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.
Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan. I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available. Check it out to see what goodies are coming soon to a farm near you.
How to make Asparagus Soup recipe:
Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Making this soup ‘creamy’ is a two-step process. For the first part of adding creaminess, take a small bowl add 1/4 cup milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
Next, use a little tool called an ‘immersion blender’. This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen. If you do not have one I would suggest taking most of the soup mixture and putting into a blender.
Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan and the last 1/4 cup of whole milk.
Top this creamy soup off with some homemade croutons.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from March 2017-it has been updated with photos & text.
Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory. Check out all these wonderful Spring recipes from other taste makers:
Breakfast
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Herb and Leek Frittata by My Imperfect Kitchen
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
Main Courses
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Pastas
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
Seafood
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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Asparagus Soup
Ingredients
- 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
- 3 garlic cloves minced
- 1/2 Tbs avocado or olive oil
- 4 cups chicken broth
- 1/2 cup whole milk 1/4 for initial cooking, 1/4 cup to add before serving
- 1-1/2 Tbs flour
- 1/2 Tbs Cornstarch
- 1/4 tsp ground thyme
- 1/4 tsp nutmeg
- 1/4 cup parmesan cheese plus more for serving
- homemade croutons for serving
Instructions
- Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
- Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
- Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
- Take a small bowl to add 1/4 cup milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
- Use an immersion blender or regular blender to cream the vegetables.
- Add the milk, thyme, nutmeg, and Parmesan.
- Top this creamy soup off with some homemade croutons. Enjoy!
