Silky vegetable soup (Print Version)
# Ingredients:
→ Main Components
01 -
1 large yellow onion, diced
02 -
4 garlic cloves, minced
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
2¼ pounds asparagus, ends trimmed and cut into small chunks
06 -
¼ teaspoon freshly cracked black pepper
07 -
1 teaspoon kosher salt
08 -
3 cups chicken broth (low-sodium)
→ Toppings
09 -
½ cup grated Parmigiano-Reggiano cheese
10 -
¾ cup heavy cream, plus extra for garnishing
→ Optional Garnishes
11 -
Thinly sliced chives or green onions
12 -
Drizzle of heavy cream
13 -
Crushed black pepper
# Instructions:
01 -
In a big pot, warm the butter and oil over medium heat until the butter melts. Toss in the onion and sauté, stirring often, until it softens—about 4 minutes. Add the garlic and stir for another minute until it smells amazing.
02 -
Throw the asparagus pieces into the pot. Sprinkle with salt and pepper, and stir occasionally while cooking for about 5 minutes. The asparagus should start softening and look a bit greener.
03 -
Pour in the chicken broth and crank up the heat to bring it to a boil. Once it’s bubbling, drop the heat down low, cover it, and let it gently cook for 20 minutes or until the veggies are perfectly tender.
04 -
Take the pot off the heat and blend the soup until smooth. Use an immersion blender directly in the pot, or transfer it to a regular blender in batches. If using a standard blender, open the lid now and then to let out steam.
05 -
Put the blended soup back in the pot if needed and heat gently over medium-low. Mix in the heavy cream and grated cheese. Play around with the seasoning until it tastes just right. Let it simmer uncovered for about 5 more minutes to thicken up.
06 -
Pour the soup into bowls. Add a splash of cream on top, sprinkle on some chopped green onions or chives, and finish with a dash of black pepper.
# Notes:
01 -
You don’t need any extra thickeners; the asparagus’s natural starch works together with the cream and cheese to make this soup rich and hearty.
02 -
For a less heavy version, you could swap in whole milk or half-and-half for the cream. It won’t be quite as creamy, but it’ll still taste great.
03 -
Store leftovers in the fridge for up to three days. Warm it gently on the stove and add a splash of broth if it seems too thick.