Creamy Asparagus Soup Ep 155

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim the woody ends off the asparagus by bending them until they snap.

Cut the asparagus into about half-inch pieces and set aside.

In a pan on medium heat, add 2 tablespoons of butter.

Add 1/4 cup of finely diced onions and cook until soft, about 5 minutes.

Add 2 large cloves of finely diced garlic and stir for about 1 minute.

Add 1 tablespoon of flour and stir for 1-2 minutes.

Pour in 2 cups of chicken broth and turn up the heat to high, stirring well.

Add the asparagus and cook for 7-8 minutes until fork tender.

Stir in 2 tablespoons of chopped fresh dill and 2 tablespoons of fresh lemon juice.

Add 1/2 cup of fresh grated parmesan and blend the soup until smooth using an immersion blender.

Stir in 1 cup of 35 heavy cream and season with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens