Ingredients for Asparagus Bisque
- 1 pound asparagus spears
- Chicken Stock
- 1 small chopped onion
- Lemon Juice
- Curry Powder
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- chives (as needed for garnish)
- cream (as needed for garnish)
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How to Make Asparagus Bisque
- Thaw 1 pound of asparagus spears if frozen.
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 small chopped onion and cook until softened, about 5 minutes.
- Add 4 cups of vegetable broth, 1 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the saucepan.
- Add the asparagus spears (cut into 1-inch pieces if desired) to the saucepan.
- Bring the mixture to a boil, then reduce heat and simmer for 8-12 minutes, or until the asparagus is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. (Optional: leave chunky).
- Return the soup to the saucepan and heat through. Taste and adjust seasonings as needed.
- Pour into bowls and garnish with fresh chives or a swirl of cream (optional). Serve hot or chill for later.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
2g
Carbs
3g
