Spring time is the best season for this nutritious vegetable!
You’ll see that I truly do enjoy using Asparagus in my meals. Asparagus is in season in the spring and this soup is delicious as the nights are just a little chilly.
In California, the weather doesn’t get really COLD, but the nights can have a little nip in the air and on those days I really think that soup hits the spot. Asparagus is nutrient filled with lots of fiber, vitamins and folate – it’s very good for you!
This soup is very smooth and tasty, I hope you enjoy it as much as we do.
A simple 6 ingredient nutritious springtime soup recipe.
2 lbs asparagus (2 bunches), tough ends snapped off
1 tbsp unsalted butter
1 medium onion, chopped
6 cups reduced sodium chicken broth
3 tbsp sour cream
kosher salt and fresh pepper, to taste
Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).
Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles with her wonderful husband of 29 years, Alex, and has 2 amazing adult children, Matthew and Emily. Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, Willy the dog, friends and good coffee.
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