Creamy Asparagus Soup



  • 4 tablespoons butter
  • 1 bunch green onions, (about 6 to 8) thinly sliced, with about 2 to 3 inches of green
  • 1 clove garlic, minced
  • 1 lb. white asparagus, peeled and cut in 1/2- to 1-inch pieces
  • 1 to 1 1/2 cups diced potato (Yukon gold or red-skinned, peeled)
  • 4 cups chicken broth
  • 1 scant teaspoon Creole seasoning
  • 1 small bay leaf
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon sugar
  • Freshly ground nutmeg, to taste
  • 1 cup heavy cream
  • Fresh chopped parsley, optional
  • Directions

    In large saucepan, melt butter over medium-low heat. Add green onions and cook, stirring, for about 3 minutes. Add garlic and cook for 1 minute longer. Add asparagus, potato, chicken broth, Creole seasoning, bay leaf, thyme, and sugar; bring to boil. Cover and cook, stirring occasionally, until potatoes are very tender. Carefully blend hot mixture in small batches. Add cream and nutmeg, to taste; heat through. If desired, sprinkle with a little fresh parsley. Serves 4 to 6.

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