quick and easy cream of asparagus soup

Ingredients

• Servings: 3
• 3/4 pound asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup thinly sliced carrots
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• separate asparagus tips and stalk pieces, and set asparagus tips aside.
• heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. add garlic; cook and stir until fragrant, about 1 minute.
• mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return soup to saucepan, add asparagus tips, and stir in half-and-half. simmer soup until tips are tender, about 5 minutes.