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Fresh Asparagus Soup

Fresh asparagus makes all the difference - frozen turns gray and tastes like wet cardboard. The roux method gives body without making it heavy like pure cream would.
prep time15 minutes
cook time25 minutes
total time40 minutes
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Ingredients

  • 1 tsp canola oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2.5 lbs fresh asparagus, trimmed and cut into 1-inch pieces
  • 2.5 cups reduced-sodium chicken broth
  • 4 tbsp all-purpose flour, divided
  • 3 cups fat-free milk, divided
  • 2 tbsp butter
  • 1 tsp Diamond Crystal kosher salt
  • 1/8 tsp dried thyme
  • 1/8 tsp pepper
  • 1/2 cup half-and-half cream
  • 2 tbsp white wine
  • 1 tbsp lemon juice

Instructions

  • Heat oil in large saucepan over medium heat; cook onion 4-6 minutes until tender.
  • Add garlic; cook 1 minute.
  • Add asparagus and broth; bring to boil, reduce heat and simmer uncovered 8-10 minutes until tender.
  • Remove from heat, cool slightly. Blend until smooth.
  • Whisk 2 tbsp flour with 1/4 cup milk; set aside.
  • Melt butter in same pan. Add salt, thyme, pepper, remaining flour; cook 1 minute until golden.
  • Gradually whisk in cream, remaining milk, and flour mixture. Bring to boil, stirring constantly; cook 1-2 minutes until thickened.
  • Stir in wine, lemon juice, and blended asparagus mixture. Heat through without boiling.

Notes

Can use immersion blender instead of regular blender for smoother results.