Kitchen notes · a little help before you start

Easy Asparagus Soup

Name: Easy Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil (Source: 1 tablespoon olive oil); 1 tablespoon butter (Source: 1 tablespoon butter); 1 each medium onion (chopped) (Source: 1 medium onion (chopped)); 2 sticks celery (chopped) (Source: 2 sticks celery (chopped)); 4 cloves garlic (minced) (Source: 3-4 cloves garlic (minced); upper source range endpoint used for shopping.); 4 cups chicken or vegetable broth (Source: 4 cups chicken or vegetable broth); 1/2 teaspoon Italian seasoning (Source: 1/2 teaspoon Italian seasoning); 2 pounds asparagus (trimmed & cut into 1" pieces, see note) (Source: 2 pounds asparagus (trimmed & cut into 1" pieces, see note)); 1 each medium Russet potato (peeled & diced) (Source: 1 medium Russet potato (peeled & diced)); 1/2 tablespoon fresh lemon juice (Source: 1/2 tablespoon fresh lemon juice); 1/2 cup heavy/whipping cream (see note) (Source: 1/2 cup heavy/whipping cream (see note)); As Needed Salt (Source seasoning: Salt & pepper (to taste)); As Needed Black pepper (Source seasoning: Salt & pepper (to taste))

Easy Asparagus Soup is made with asparagus, chicken or vegetable broth, and onion.

Prep: 15 min
Cook: 30 min
Total: 45 min
Original yield: Serves 6
Ingredients: 13 listed

Make it part of your week

Estimating…

SoupsAmericanMain coursePrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Cook in batches as directed

Keep the batch-cooking step when planning the pan space and cooking sequence.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Allow for cooling

Include the cooling stage before the next step.

Get to know the ingredients

medium onion (chopped)

In the method: Add the oil and butter to a soup pot and sauté the onion and celery over medium heat until lightly browned (about 7-10 minutes).

celery (chopped)

In the method: Add the oil and butter to a soup pot and sauté the onion and celery over medium heat until lightly browned (about 7-10 minutes).

garlic (minced)

In the method: Stir in the garlic and cook for 30 seconds.

The last little job

Finish as directed

Season with salt and pepper as needed (I find this soup needs a generous amount of salt) and serve immediately.

A little more help as you go

Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

A few questions you might have

What should I prepare first?

Set out the pot and blender. Start with this step: Add the oil and butter to a soup pot and sauté the onion and celery over medium heat until lightly browned (about 7-10 minutes).

Which preparation step should I plan for?

Keep the batch-cooking step when planning the pan space and cooking sequence.

What check should I look for as it cooks?

Let it cook until the potatoes are tender (about 15 minutes).

Is there another preparation step to plan for?

Prepare the blending equipment before that stage of the recipe.

Additional recipe notes

The ends of asparagus tend to be dry and woody, so it’s important to trim them off and discard them. You can either use a knife and cut the first inch or two off (I do this in one go when the bunch is still tied together) or bend each piece of asparagus to snap the ends off using your hands. You could leave the cream out if needed, but coconut milk would work great as well if you need a dairy-free alternative.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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