Cream of asparagus soup

Cream of Asparagus Soup

368{icon} {views}

A cream of asparagus soup is a fresh and light cream perfect for a healthy lunch. This recipe is also delicious thanks to its combination of soft cheeses.

Ingredients

  • 5 red potatoes diced
  • 15 asparagus about 1 heaping cup
  • 2 tablespoons butter
  • ½ cup vegetable broth
  • 1 cup milk
  • 1 tablespoon cream cheese
  • 2 deli slices of havarti cheese
  • 2 tablespoons gorgonzola cheese
  • 1 teaspoon salt
  • crushed dried parsley
  • 1 heaping teaspoon pesto
  • black pepper , to taste

Instructions

  1. First, boil the diced potatoes. While the potatoes are cooking cut up the asparagus so that they are about an 1 ½ inches long. The heads of the asparagus will later be used as garnish so I start by cutting from the top to the bottom to ensure that the heads are all about the same size.
  2. Once the potatoes are a few minutes away from being tender add the asparagus to the boiling pot of potatoes. Continue to boil the asparagus and potatoes for 2-3 minutes until tender. During this time fill a small bowl with ice and water.
  3. Drain the potatoes and asparagus into a colander. Working quickly and carefully blanch the asparagus heads by picking them out of the colander and placing them in the ice water – adding more ice as needed. This will shock the asparagus, keeping it from overcooking, and ensuring that they stay a vibrant green color.
  4. Melt the 2 tablespoons of butter in the pot that you cooked the potatoes and asparagus in at medium heat. Then add ½ cup half and half, ½ cup vegetable broth, 1 cup milk, 1 tablespoon cream cheese, 2 deli slices of havarti cheese, and 2 tablespoons gorgonzola cheese. Once melted add the potatoes and asparagus from the colander and blend the ingredients together using a hand blender.
  5. Next, stir in 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon crushed dried parsley, and 1 heaping teaspoon pesto.
  6. Serve with a sprinkling of pepper, Gorgonzola cheese, and a few heads of asparagus.

Recipe by Domestically Blissful
https://domesticallyblissful.com/cream-of-asparagus-soup/

Get the recipe ready to print

Cream of Asparagus Soup

Fresh and light cream perfect for a healthy lunch
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: traditional
Keyword: asparagus, gorgonzola, havarti, red potatoes
Servings: 4 people
Author: DomesticallyBlissful

Ingredients

  • 5 red potatoes diced
  • 15 asparagus about 1 heaping cup
  • 2 tablespoons butter
  • ½ cup vegetable broth
  • 1 cup milk
  • 1 tablespoon cream cheese
  • 2 deli slices of havarti cheese
  • 2 tablespoons gorgonzola cheese
  • 1 teaspoon salt
  • crushed dried parsley
  • 1 heaping teaspoon pesto
  • black pepper to taste

Instructions

  • First, boil the diced potatoes. While the potatoes are cooking cut up the asparagus so that they are about an 1 ½ inches long. The heads of the asparagus will later be used as garnish so I start by cutting from the top to the bottom to ensure that the heads are all about the same size.
    Cream of asparagus soup
  • Once the potatoes are a few minutes away from being tender add the asparagus to the boiling pot of potatoes. Continue to boil the asparagus and potatoes for 2-3 minutes until tender. During this time fill a small bowl with ice and water.
  • Drain the potatoes and asparagus into a colander. Working quickly and carefully blanch the asparagus heads by picking them out of the colander and placing them in the ice water – adding more ice as needed. This will shock the asparagus, keeping it from overcooking, and ensuring that they stay a vibrant green color.
  • Melt the 2 tablespoons of butter in the pot that you cooked the potatoes and asparagus in at medium heat. Then add ½ cup half and half, ½ cup vegetable broth, 1 cup milk, 1 tablespoon cream cheese, 2 deli slices of havarti cheese, and 2 tablespoons gorgonzola cheese. Once melted add the potatoes and asparagus from the colander and blend the ingredients together using a hand blender.
  • Next, stir in 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon crushed dried parsley, and 1 heaping teaspoon pesto.

Notes

Serve with a sprinkling of pepper, Gorgonzola cheese, and a few heads of asparagus.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.