Healthy Asparagus Soup
Winter calls for soup and January calls for lighter eating. This Asparagus Soup covers both bases. But truthfully we’ve made this soup during all seasons, as it’s fast, easy and healthy, great for any time. After years of trying different versions we’ve adapted this version from several different recipes.
Start with two bunches of asparagus. Break off the ends by hand. Follow by chopping the half an onion. The onion does not have to be chopped finely, as it will be pureed with the immersion blender later.
Sauté the onion in the olive oil. This all comes together quickly, so have everything prepped before starting.
Sautee the asparagus for a couple of minutes
After breaking off the ends cut the asparagus into two-inch pieces. Once the onion has softened up a bit add the asparagus.
Then it’s time to add the chicken broth, salt and pepper. I do not use a low-sodium but it is a perfectly fine option for an even healthier soup. Be sure to correct near the end with a bit of salt.
Cover and let the soup simmer for about 20 minutes. The asparagus should be fork tender but not falling completely apart.
After simmering, turn the heat off and blend the soup, using an immersion blender. If you don’t have an immersion blender, add the soup in small batches to a blender and use the pulse feature to puree into a soup.
Once fully blended, turn the soup back on low. Add the crème fresh, just before serving. Mix in well stirring with a spoon. Taste and then correct with salt and pepper as desired. It’s ready in just under 45 minutes total!
Spoon into warmed bowls. (I simply place hot water in the bowl for a couple of minutes and pour it out right before adding the soup)
Top with a bit of crème fraiche and a few chopped chives.
