The Best Recipes for Cream of Thyme Asparagus Soup

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Cream of Thyme Asparagus Soup

"With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette."

Ingredients :

• 1 tablespoon olive oil
• 2 small onions, chopped
• 1/2 cup chopped mushrooms, or to taste
• 1 teaspoon minced garlic, or to taste
• 1 bunch asparagus, trimmed and coarsely chopped
• 1/3 cup dry white wine (optional)
• 2 dashes dried thyme, or more to taste
• 1 dash ground black pepper
• 3 cups vegetable broth, or more to taste
• 1/2 cup heavy cream

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

• Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.
• Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.

Notes :

• You can use fresh or frozen asparagus.
• For a lighter, low-fat version, use 2% milk instead of heavy cream.
• Puree soup in a blender instead of using an immersion blender if preferred.

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