The green onions add a nice flavor to the asparagus, while giving it a subtle soft texture to the soup. The touch of cream lightens the color to a lighter, much prettier green and adds some velvety texture to it. Don’t worry, no need to add a ton of cream, 2 tablespoons of it will do the trick.
We are huge fans of vegetable soups all year long. Basically, soups have become our “go-to” for those quick and easy dinners we need to make during the week. This is a delicious creamy asparagus soup that is truly creamy without a ton of calories and fat! And, without having to use a lot of cream, which makes this asparagus soup very healthy! Enjoy!
- 1 bunch fresh asparagus, rinsed
- 1 cup water
- 1 cup All Natural chicken or vegetable broth
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. garlic powder
- 2 Tbsp. Half-and-Half cream
- 1 scallion green onion – diced
- parmigiano-reggiano grated cheese, for serving
In a large pot, bring 1 cup of water to boil, and add the asparagus. Cover and lower the heat to simmer for about 2 to 3 minutes, until asparagus are tender.
Transfer the asparagus including the liquid to a blender, or use an immersion blender and puree until it’s completely smooth. Pour the asparagus back into the pot.
Add chicken broth, salt, cayenne pepper, garlic powder and simmer for 3 minutes. Turn off heat. Finally, stir in the half & half cream, and season with salt and pepper to taste.
Stir in 1/2 of diced scallion green onion, and reserve the other half for garnishing. Ladle soup into bowls. Garnish with a few diced scallions on top.
Sprinkle with some parmigiano on top at the table.