Creamy Asparagus Soup. I got lucky. Somehow by the grace of all things holy I was gifted with children that I did not have to beg and plead with to eat vegetables. Do they love their sweets? I mean, come on, of course they do. Yet, I really have never had to plead with them to chomp down on some healthy veg.
I better knock on wood. I should NOT be jinxing this for myself.
One of their absolute FAVORITE vegetables is Asparagus. Great for me, because I effing love asparagus. The more and more I can get away with making it the happier camper I am!! Their favorite way to eat the long and lean green veg is roasted with just a few seasonings like you can find here.
What to do with those yummy stems you break off??? Throw them away??? But there’s still GOODNESS in there!!! Let’s be real, asparagus isn’t always cheap. We live on a pretty strict budget so if I can get more bang for my buck…I’m freaking getting it.
This recipe uses about 2 lbs of the stems (broken or cut off parts from an asparagus recipe like this one) or another one of our fave ways to prepare it here. Simply save them in the fridge until ready to use! If you can, reserve a few tops from the asparagus to use as garnish. Somehow, it just makes it fancier. However, if you have a picky eater just leave that off. That definitely would be a dead giveaway that you are trying to sneakily sneak some veggies into their mouth.
This is a totally yummy recipe and I promise the asparagus lovers in your house will fall for Creamy Asparagus Soup. It’s quick and it doesn’t call for a lot of ingredients. Also, it eliminates food waste! You may even be able to sneak this into the bellies of those who “think” they are asparagus haters!!
Creamy Asparagus Soup
Don't throw away those Asparagus stems...there's flavor in there!! Use them for this super yummy Creamy Asparagus Soup!
- Stems (broken off ends) from 2 lbs. Asparagus
- 4 Cup Chicken Broth
- 1 10.5 oz can Cream of Chicken Soup
- 1 soup can Half and Half
- 1 onion, diced
- 1 Tbsp. minced garlic
- 3 Tbsp butter
- 1 lemon, it's juice
- Parmesan to garnish
- Asparagus tops ( a few if have ) to garnish
- Step 1 In large soup pot, melt butter over medium high heat. Add onions and cook until translucent.
- Step 2 Add asparagus stems and saute another 3-4 minutes. Next, add in garlic and cook just about a minute more.
- Step 3 Add in broth, canned soup, soup can of half and half and bring to boil. Allow to boil about 2-3 minutes.
- Step 4 Reduce heat, cover and simmer for 30 minutes.
- Step 5 Using a hand blender or by moving small batches to food processor, puree your soup until smooth.
- Step 6 Using a sieve over a large bowl or another large pot, strain the pureed soup to remove any of the remaining asparagus fibers.
- Step 7 Finally, return the strained soup back to the pan over low heat and add in the juice of one lemon. Stir and season with salt and pepper to taste.
- Step 8 Heat just another minute or two. Serve topped with a couple pinches of parmesan cheese, croutons, and asparagus tops if have.