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Cream of Asparagus and Cheese

Prep 5 min
Total 25 min
Ingredients 9
Servings 2

Soups and creams are always welcome during the winter because they comfort us and warm our bones. Besides, they're so easy to prepare. For example, I usually prepare soup when it rains or if it's cold and I like serving it with toast or croutons. MORE + LESS -

Ingredients

lb of fresh asparagus

tablespoon of butter, without salt

medium onion, chopped

lb of chicken or vegetable broth

1/2

cup of evaporated milk (optional)

Juice from 1 lemon

Salt to taste

Freshly ground pepper to taste

1/4

cup of parmesan cheese

Directions

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1

Cut and get rid of the tips of the asparagus, cut the rest into pieces.
2

Melt the butter in a pot over medium heat and add the onions.
3

Cook for 2 minutes and stir occasionally. Sauté the asparagus and cook for 3-4 minutes.
4

Add the chicken broth and cook without lid for about 10 minutes or until the asparagus is tender.
5

Remove from the heat and transfer the mixture to a blender. Blend until you achieve a creamy and soft consistency. Add the evaporated milk, lemon juice and salt then mix well.
6

Serve in deep bowl and sprinkle with freshly ground pepper and parmesan cheese.

Expert Tips

If you like your soup to be very thick, you can add one chopped potato to the asparagus and onion mixture. You can also use 1/2 tablespoon of cornstarch to thicken it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Soups and creams are always welcome during the winter because they comfort us and warm our bones. Besides, they're so easy to prepare. For example, I usually prepare soup when it rains or if it's cold and I like serving it with toast or croutons.