Cream of Asparagus Soup Barefoot Contessa
Cream of asparagus soup barefoot Contessa is the dish that made me crazy. This dish is so delicious and easy to make that one can’t resist making this amazing dish again and again.
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Servings: 5 People
Calories: 234kcal
Equipment
- 1 Blender
- 1 Simmer
- 1 large soup pot
Ingredients
- 1 inch of tender Asparagus offering a crisp and vibrant element to the recipe.
- 1 cup of savory Chicken broth enhancing the depth of flavors in the dish.
- 2 cups of luscious velvety Heavy cream, contributing to a decadent and creamy sauce.
- 4 minced Garlic cloves infusing the dish with a fragrant and savory taste.
- 6 tbsp of creamy melted Butter, adding a delightful richness to the dish.
- A dollop of tangy Sour cream perfect for adding a touch of tanginess to the final result.
- A sprinkle of fresh dill lending a refreshing and herbal note to the final presentation.
- 2 tbsp of freshly ground Black pepper providing a bold and aromatic flavor.
- 2 tbsp of Sea salt providing a perfect balance and seasoning to the overall taste.
Instructions
- Start by melting the butter in a large soup pot over medium heat.
- Add the garlic, black pepper, and sea salt to the pot and sauté for 3 minutes until fragrant.
- Pour in the chicken broth and bring it to a boil. Once boiling, turn the heat down to low and add in the asparagus pieces. Simmer for about 10 minutes until the asparagus is tender.
- Use an immersion blender or transfer half of the soup mixture into a regular blender and puree until smooth. Pour the pureed soup back into the pot and stir in heavy cream. Simmer for a few minutes until heated through.
- Finally, stir in the sour cream and fresh dill (if using). Serve hot!
Notes
- Use fresh asparagus for best results.
- For a more intense flavor, you can add some Parmesan cheese.
- If you don’t have an immersion blender, a regular blender will do just fine!
- Taste and adjust seasonings as desired.
- For an extra creamy soup, use half-and-half instead of heavy cream.