1 small onion chopped
1 clove garlic minced
2 Tablespoons butter
2 lbs fresh Asparagus
1 14oz can white beans
6 cups vegetable broth
1 teaspoon herbs de provence
1 teaspoon salt
1 whole lemon (juice and zest)
1/4 cup cream
cayenne and black pepper to taste
Chop the onion and garlic.
Saute in butter for 5 minutes or until the onion becomes transparent.
Snap off the tough ends of the asparagus. Chop the asparagus but save the heads for the garnish.
For the garnish, I broiled the tops of the asparagus for 5 minutes so they would be more tender.
Add the asparagus, Saute for 5 more minutes.
Drain the beans then add.
Add the broth and other seasonings. Cook for 20 minutes or until the asparagus is tender.
Use an immersion blender or regular blender to blend the soup until smooth. Add the lemon juice (about 1-2 Tablespoons), zest and cream. Garnish with asparagus. Add salt and pepper to taste!
Enjoy! We did!
Oooooh! We love asparagus, too! Thank you for sharing this great recipe. We can't wait to try it.
ReplyDeleteMade this for supper this evening and it was a huge hit. I didn't have cream so used half & half. Also, the farm stand down the road had green onions (a red variety) that I substituted for the small onion. This is definitely going on my list of favorite soup recipes! Thanks so much for sharing!
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