Cream of Asparagus Soup Barefoot Contessa
Ingredients
- 1 lb asparagus trimmed
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 tsp nutmeg
- salt to taste salt
- pepper to taste pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until asparagus is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in heavy cream, nutmeg, salt, and pepper. Heat through, but do not boil.
- Serve immediately.
