Pioneer Woman Asparagus Soup Recipe
Looking for a delicious spring soup? Try this Pioneer Woman Asparagus Soup Recipe! This creamy, tasty soup is perfect for lunch.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- Fresh asparagus: 2 pounds trimmed and cut
- Butter: 4 tablespoons unsalted
- Yellow onion: 1 large chopped
- Garlic cloves: 3 minced
- All-purpose flour: 3 tablespoons
- Chicken broth: 4 cups low sodium
- Heavy cream: 1 cup
- Salt: 1 teaspoon or to taste
- Black pepper: ½ teaspoon freshly ground
- Lemon juice: 2 tablespoons fresh
- Parmesan cheese: ¼ cup grated (optional)
Instructions
- Wash the asparagus under cold water.
- Snap off the woody ends completely.
- Cut stalks into 1-inch pieces.
- Keep the tips separate for garnish.
- This step takes about 10 minutes.
- Melt butter in your large pot.
- Add chopped onion and cook until soft.
- This takes about 5 minutes on medium heat.
- Add minced garlic and cook 1 minute more.
- Stir constantly so nothing burns.
- Sprinkle flour over the onion mixture.
- Stir well for 2 minutes continuously.
- This creates a roux for thickness.
- Pour in chicken broth slowly while stirring.
- Bring everything to a gentle boil.
- Add your cut asparagus to the pot.
- Reduce heat to medium-low immediately.
- Let it simmer for 15-20 minutes.
- The asparagus should be very tender.
- Test with a fork to check doneness.
- Remove pot from heat and cool slightly.
- Use your blender to puree the soup.
- Work in batches if using regular blender.
- An immersion blender makes this step easier.
- Blend until completely smooth and creamy.
- Return soup to the pot if needed.
- Stir in heavy cream and mix well.
- Add salt, pepper, and lemon juice.
- Taste and adjust seasoning as needed.
- Heat gently but don't let it boil.
Notes
- Choose bright green asparagus for best flavor.
- Thinner stalks cook faster than thick ones.
- Don't skip the lemon juice addition.
- It brightens up all the flavors nicely.
- Blend soup thoroughly for silky smooth texture.
- Add cream at the end only.
- This prevents curdling from happening.
- Garnish with reserved asparagus tips before serving.
- A drizzle of cream looks fancy too.
- Store leftovers in airtight containers properly.
- The soup keeps well for 3 days.
- Reheat gently on low heat only.