Soup Season: Asparagus

Posted on October 22, 2011


Good use of a slow cooker on a busy day; I made this soup during the afternoon nap and then let it sit warming in the slow cooker while we went to the park for some crisp fall air and fun.

This is adapted from the Etsy blog.


1 lb. fresh asparagus
2 cups low-sodium vegetable broth
1/2 cup chopped onion
2 garlic cloves, chopped
3/4 tsp. fresh thyme, divided
1 tbsp. all-purpose flour
2 cups low-fat milk
1 tsp. butter
1 tsp. salt
1/2 tsp. ground black pepper
3/4 tsp. lemon zest, divided
1/2 cup reduced-fat sour cream
1 tbsp. fresh lemon juice
Fresh thyme sprigs, for garnish

Combine asparagus with broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes. Puree asparagus mixture in batches using an immersion blender or food processor until smooth. Return to pan.

Whisk flour and milk together in a bowl until smooth. Add slowly to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat and simmer, continuing to stir for another 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon zest, and remaining 1/4 tsp. thyme.

Combine sour cream, lemon juice and remaining 1/4 tsp. lemon zest in a small bowl. Top each serving of soup with about 2 tsp. of the sour cream mixture. Garnish with thyme sprig.

Posted in: Soups