| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons butter
- 2 shallots, minced
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- Small pinch red pepper flakes
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
- 1/4 cup half-and-half
Instructions
- Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it’s nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 142 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 634 mg |
| Serving Size | 1 of 6 servings |
| Calories | 142 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 634 mg |
Reviews
Too thin, not enough flavor. There might be a typo in the recipe, should be two cups chicken broth to 1 lb. asparagus.
Will make again?…so good.
One extra Shallot, one extra garlic clove and I have one word for all of you: TURMERIC!
Tastes great and very versatile
This was great. I used coconut milk instead of half and half because I am lactose intolerant. I had asparagus soup made with coconut milk in Germany. This is a favorite Spring treat for me.
Simple, satisfying crisp soup. Versatile recipe, could be made thicker, spicier or tailored to your palate. Great recipe to experiment with!
Great simple recipe ! Worth making, & Saving. I do not have a stick blendar, so I pulsed it in batches in my blender . I also thought it could use some herbs or seasoning.
So the 2nd time around I tried adding 1 more clove of garlic, 1 more shallot, 1 stalk of celery fine chopped. and appx 1/2t. rounded. dried thyme leaves…( less if using ground thyme). Plus a little fresh thyme at the end. I liked that even better.
I think this is actually 4 .5 stars…5 with some added seasoning to your taste. The rest of the ratios are on point so i gave the rating the benifit of the doubt.
This was easy to make and tasty but I thought it needed something more — maybe some herbs???
This was absolutely delicious! I added chopped broccoli stems and it was yummy. I love the addition of the pepper flakes.
Worked out really well. Taste is fabulous! Followed the directions closely, except I used red onions instead of shallots and I also used 2% milk instead of half-and-half.