INGREDIENTS
1 tablespoon olive oil
1 medium sweet onion, chopped
2 cloves garlic, chopped
1 pound asparagus, chopped
4 cups vegetable or chicken broth
1/2 cup half and half or heavy cream
A pinch each of salt, pepper, and nutmeg
Optional: Olive oil for garnish; sour cream thinned out with a bit of milk or water until a drizzling consistency is reached
DIRECTIONS
1. Heat olive oil in heavy bottom pot. Add onion and sauté until onion is soft and translucent. Add garlic and sauté for another minute.
2. Add asparagus and broth to pot and bring to boil. Turn heat down and simmer for 15–20 minutes until asparagus is tender.
3. Carefully transfer soup to a blender and blend until completely smooth, then pour back into pot. Alternatively, you can use an immersion blender if you have one.
4. Stir in cream or half and half, then season with salt, pepper, and nutmeg.
5. Serve soup with a drizzle of olive oil and/or thinned sour cream, if desired.
This article originally appeared in the May/June 2026 issue of Upstate Gardeners’ Journal.
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