Creamy Asparagus Soup

30 Min.
40 Min.
4-6
Ingredients
2
tablespoons canola oil
2 tablespoons canola oil
2
tablespoons minced shallot
2 tablespoons minced shallot
1
tablespoon minced garlic
1 tablespoon minced garlic
4
cups water
4 cups water
2
teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2
teaspoons Better Than Bouillon® Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
1
pound fresh asparagus, rinse, trim off fibrous ends, cut into small pieces (reserve a few asparagus tips for garnish)
1 pound fresh asparagus, rinse, trim off fibrous ends, cut into small pieces (reserve a few asparagus tips for garnish)
2
cups half-and-half
2 cups half-and-half
1
teaspoon fresh lemon zest
1 teaspoon fresh lemon zest
½
teaspoon ground white pepper
½ teaspoon ground white pepper
1
tablespoon dry sherry
1 tablespoon dry sherry
Directions
  1. In a large soup pot, heat oil over medium heat. Add shallot and garlic, cook and stir until tender.
  2. Add water, whisk in Chicken and Vegetable Bases until dissolved.
  3. Add asparagus, stir and bring to a boil. Reduce heat to medium, cook asparagus until tender, about 20-25 minutes. Remove soup from heat and puree soup with a hand held immersion blender or an electric blender. If using an electric blender, process in batches, cover blender container and blend until smooth.
  4. Return soup pot to medium-low heat, pour in blended soup.
  5. Slowly stir in half-and-half. Add lemon zest, pepper and sherry. Cook, stirring often, until heated through, about 5-8 minutes.
  6. Garnish with reserved asparagus tips.
Serve with grilled ham and Brie sandwiches, and arugula salad.

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