Ingredients
Scale
- 1 pound fresh asparagus (woody ends trimmed)
- 3 cups vegetable broth
- 3/4 cup heavy cream
- 1/3 cup yellow onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons butter
- 1 teaspoon fresh lemon thyme (or regular thyme)
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Chop the asparagus into small pieces, reserving a few tips for garnish.
- In a pot over medium heat, melt the butter. Add the onions, chopped asparagus, salt, and pepper; sauté for 3-4 minutes until softened. Stir in the garlic and cook briefly.
- Pour in the broth and bring to a simmer; cook on medium-low heat for about 15 minutes.
- Carefully blend the mixture until smooth, then return it to the pot.
- Stir in heavy cream, lemon juice, and thyme; simmer uncovered until thickened.
- Garnish with reserved asparagus tips and serve warm.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Appetizers
- Method: Soups
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg