Mohamed Shili This easy, creamy julia child asparagus soup is a quick and nutritious meal, perfect for any season. Using fresh asparagus and common pantry staples, it offers flexibility for various tastes. Serve it hot or cold, making it a versatile addition to your recipe collection.
Ingredients Needed
- 1 lb (450g) fresh asparagus, trimmed and cut into 1-inch pieces
- 1 (14.5 oz / 400ml) can chicken broth, divided
- ½ cup chopped onion
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt, or to taste
- 1 pinch ground black pepper
- 1 cup milk
- ½ cup sour cream
- 1 tsp fresh lemon juice
How To Make Asparagus Soup
- Cook the asparagus: In a large saucepan, combine asparagus, ½ cup (120ml) chicken broth, and onion. Cover and bring to a boil, then reduce heat and simmer uncovered for 12 minutes until tender. Blend until smooth and set aside.
- Make the roux: In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper, cooking for 2 minutes while stirring constantly.
- Combine the soup: Increase heat to medium and gradually add the remaining chicken broth, stirring until the mixture boils. Stir in the pureed asparagus and milk.
- Add the sour cream: In a small bowl, mix sour cream with a ladle of hot soup until smooth, then pour it back into the soup. Stir in lemon juice.
- Warm and serve: Heat through gently without boiling. Serve immediately.
Recipe Tips
- Choose fresh asparagus: Select firm, bright green stalks without blemishes for the best flavor.
- Properly trim asparagus: Remove tough ends by snapping or cutting where they naturally break.
- Blend thoroughly: For a smooth texture, blend the soup until velvety, using an immersion blender if available.
- Season gradually: Add salt and pepper in stages, tasting as you go to achieve the perfect balance.
- Serve at the right temperature: Enjoy the soup hot or chilled, depending on your preference and the season.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover asparagus Soup to an airtight container and refrigerate. Consume within 3 days for optimal flavor and safety.
- Reheating: Reheat leftover asparagus Soup , stirring frequently to prevent scorching. Avoid boiling, as it can cause the dairy to curdle. Heat until warmed through, approximately 5-7 minutes.
Nutrition Fact
Serving Size: 1 cup (245g)
- Calories: 100
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 300mg
- Potassium: 200mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 3g
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Julia Child Asparagus Soup
Description
This easy, creamy julia child asparagus soup is a quick and nutritious meal, perfect for any season. Using fresh asparagus and common pantry staples, it offers flexibility for various tastes. Serve it hot or cold, making it a versatile addition to your recipe collection.
Ingredients
Instructions
- Cook the asparagus: In a large saucepan, combine asparagus, ½ cup (120ml) chicken broth, and onion. Cover and bring to a boil, then reduce heat and simmer uncovered for 12 minutes until tender. Blend until smooth and set aside.
- Make the roux: In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper, cooking for 2 minutes while stirring constantly.
- Combine the soup: Increase heat to medium and gradually add the remaining chicken broth, stirring until the mixture boils. Stir in the pureed asparagus and milk.
- Add the sour cream: In a small bowl, mix sour cream with a ladle of hot soup until smooth, then pour it back into the soup. Stir in lemon juice.
- Warm and serve: Heat through gently without boiling. Serve immediately.
Notes
- Choose fresh asparagus: Select firm, bright green stalks without blemishes for the best flavor.
- Properly trim asparagus: Remove tough ends by snapping or cutting where they naturally break.
- Blend thoroughly: For a smooth texture, blend the soup until velvety, using an immersion blender if available.
- Season gradually: Add salt and pepper in stages, tasting as you go to achieve the perfect balance.
- Serve at the right temperature: Enjoy the soup hot or chilled, depending on your preference and the season.
Julia Child Asparagus Soup
