Creamy Asparagus Soup
Creamy Asparagus Soup
Directions
- Melt butter in a large pan over medium heat. Add onions, garlic, and asparagus and cook until the asparagus is tender, about 6-8 minutes.
- Add prepared LeGout Cream Soup Base to a stock pot or Dutch oven. Slowly bring the pot to a boil, whisking often.
- Transfer the asparagus and onions to the prepared cream soup base. Add the Knorr Professional Vegetable Liquid Concentrated Base and simmer for an additional 10-15 minutes to let the flavors meld.
- Using an immersion blender, puree the soup until smooth and velvety. Alternatively, transfer the soup into a high-powered blender to puree, in batches if needed.
- Turn off the heat and season with salt and lemon juice.
- Pour into bowls and garnish with cream, herbs, and freshly cracked black pepper.
Ingredients
- 4 lbs. asparagus
- 4 tbsp. butter
- 2 ea. onion(s), diced
- 4 ea. garlic, clove(s), minced
- 10 cups LeGout® Cream Soup Base, prepared
- 3 tbsp. Knorr® Professional Ultimate Vegetable Liquid Concentrated Base
- 3 tsp. salt
- 3 tbsp. lemon juice, fresh
- 1/2 cup cream, heavy, for garnish
- fresh herbs, like chives, dill, or tarragon (for garnish)
- Black Pepper, for garnish