Cream of Thyme Asparagus Soup

Cream of Thyme Asparagus Soup

With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.
  2. Step 2

    Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.