Asparagus Soup with Lemon and Thyme

This asparagus soup is perfect for a light spring meal. It's easy to make, and the lemon and thyme give it a delicious flavor.

Ingredients:

1 lb. fresh asparagus, trimmed and cut into 1" pieces

3 cups chicken or vegetable stock

1/2 cup chopped onion

1 clove garlic, minced

2 tablespoons lemon juice

1 teaspoon thyme leaves

Sea salt and black pepper to taste

Instructions:

1. In a large pot, combine the asparagus, stock, onion, garlic, lemon juice, and thyme. Season with salt and pepper, then bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the asparagus is tender.
2. Puree the soup in a blender or food processor until smooth. Serve warm with a dollop of sour cream or yogurt if desired. Enjoy!

Springtime Asparagus Soup

Ingredients:

2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 1 pound asparagus, trimmed and cut into 1-inch pieces 4 cups chicken or vegetable stock 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup plain yogurt 1 tablespoon fresh lemon juice 1 tablespoon fresh parsley leaves Directions:

1) Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the onion is softened, about 5 minutes. 2) Add the asparagus and stock. Bring to a simmer, then cook until the asparagus is tender, about 5 minutes. 3) Remove from the heat. Using an immersion blender or regular blender, puree the soup until smooth. Season with salt and pepper to taste. 4) Serve in individual bowls, and top with a dollop of yogurt, a squeeze of lemon juice, and a sprinkle of parsley. Enjoy!

Roasted Asparagus and Potato Soup

Roasted asparagus and potato soup is a simple, yet flavorful soup that can be made in under 30 minutes. The roasted vegetables give the soup a rich, earthy flavor that pairs well with the creamy potato base.

Ingredients:

1 lb. asparagus, trimmed and cut into 1-inch pieces 4 potatoes, peeled and diced 3 cups chicken or vegetable stock 1 cup milk Salt and pepper, to taste

Instructions: 1. Preheat oven to 425 degrees Fahrenheit.2. Spread asparagus and potatoes onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, stirring once or twice, until vegetables are fork-tender.3. Place roasted vegetables into a blender or food processor and blend until smooth.4. Pour pureed vegetables into a pot over medium heat. Add stock and milk and bring to a simmer. Season with salt and pepper to taste. Serve hot!

Cream of Asparagus Soup with Bacon and Garlic

Soup is an easy and delicious way to use up fresh asparagus from your garden or the grocery store. This recipe for cream of asparagus soup with bacon and garlic is simple to follow and results in a rich, flavorful soup perfect for a chilly day.

Ingredients:

1 lb. fresh asparagus, trimmed and chopped

1 onion, chopped

3 cloves garlic, minced

4 slices bacon, diced

2 cups chicken broth

1 cup milk

1/2 cup heavy cream

Salt and pepper to taste

Instructions:

But first, in a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate. In the same pot, sauté the onion and garlic until softened. Add the asparagus and chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and let cool slightly. Puree the soup in batches in a blender or food processor until completely smooth. Return to the pot and stir in the milk, heavy cream, reserved bacon, salt and pepper. Heat through but do not boil. Serve warm with some crusty bread for dipping. Enjoy!

Dill Pickle Soup with Asparagus

Ingredients:

-1 tablespoon olive oil -1 large onion, chopped -2 cloves garlic, minced -8 cups chicken broth -2 cups water -1 pound asparagus, trimmed and cut into 1-inch pieces -1 cup dill pickles, chopped -1/4 cup fresh dill, chopped -1 lemon, juiced -Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until softened, about 3 minutes. Add chicken broth and water, asparagus, dill pickles, dill leaves, lemon juice and salt and pepper, to taste. Bring to a simmer and cook until asparagus is tender, about 3 minutes. Serve immediately.