Asparagus soup


  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 2 lb. asparagus, ends trimmed, cut into 1" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. low-sodium chicken broth
  • 1/2 c. heavy cream, plus more for garnish
  • Freshly chopped chives, for garnish
  • Freshly chopped dill, for garnish


    step 1

    In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.

    step 2

    Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.

    step 3

    Garnish with more cream and herbs.