Asparagus Soup

Asparagus Soup

Products Used:

Asparagus Soup


8 Tbs Harvest Butter Olive Oil

1 small onion, chopped

8 garlic cloves, minced

8 cups chicken or vegetable broth

2 lbs asparagus

1/2 cup heavy cream, half-and-half, or whole milk

Salt and pepper, to taste

Fresh lemon thyme or dill, to taste


Heat oil in a large, heavy-bottomed soup pot over medium-high and cook onions until tender. Add stock and bring to a boil. Cut tips from asparagus and set aside; roughly chop the stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes.

Puree in blender or food processor, or with an immersion blender, and return puree to pot. Add asparagus tips; cook gently for 5-10 minutes. Stir in cream, salt, and pepper. Top with lemon thyme or dill before serving.

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