Welcome the wonderful season of fall with this hot, hearty, and delicious soup!
Trust me, you'll definitely want to add this to your weeknight meal options.
Cream of Asparagus Soup
12 asparagus spears, fresh
¼ c. red onion, diced small
3 cloves of garlic, chopped
2 Tbsp. olive oil
1 Tbsp. butter
3 Tbsp. carrot, diced small
½ c. white wine
¾ c. heavy cream
2-3 Tbsp. sour cream
2-3 tsp. fresh thyme leaves
1 Tbsp. Italian parsley, chopped
Salt and pepper
¼ tsp. ground cumin
½ tsp. paprika
2 c. low-sodium chicken broth
1 Tbsp. corn starch
2 Tbsp. cold water
Cut about an inch off the bottoms of asparagus spears and discard. Cut spears into 1-inch long slices and set aside.
Heat olive oil and butter in sauce pot on stove top over medium-low heat. Add onions. Sprinkle with a little salt and pepper. Stir and cook 2 to 3 minutes.
Add chopped garlic. Stir and cook about 30 seconds.
Stir in asparagus and diced carrots. Stir and cook about a minute or so.
Pour in wine and sprinkle with thyme leaves and parsley. Bring mixture to boil. Reduce heat slightly and let simmer 10 minutes.
Whisk in heavy cream and sour cream. Add ground cumin and paprika. Whisk well.
Stir in chicken broth.
Use an emersion blender to blend and thicken soup to desired consistency (we like to leave some chunks of asparagus). Bring soup to a boil.
Cover, reduce heat and let simmer 30 minutes, stirring occasionally.
Make a slurry by combining corn starch and water in small jar. Secure lid and shake well. Whisk into soup to thicken. Serve hot.
Click HERE for printable recipe.