Creamy Asparagus Soup
  • 1 lb green asparagus
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 cups gluten-free chicken broth
  • 1/2 cup light sour cream or heavy cream
  • 1/4 taspoon fresh lemon juice, or to taste
  • 1 tablespoon butter
  1. Cut tips from asparagus, reserve for garnish.
  2. Cut remaining asparagus into 1/2 inch pieces.
  3. Cook onion in olive oil in a 4-quart heavy bottom pot over medium-low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, for 5 minutes. Add chicken broth and simmer, covered, until asparagus is very tender, about 15-20 minutes.
  4. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes. Drain.
  5. Puree soup in batches in a blender (or use an immersion blender, my choice) until smooth. Return soup to pan.
  6. Stir in sour cream. Season with salt & pepper. Bring soup to a boil and whisk in butter.
  7. Add lemon juice and garnish with asparagus tips.
Recipe by Faithfully Gluten Free at