- 1 tablespoon olive oil, or as desired
- 1/2 cup chopped yellow onion
- 1 clove garlic, minced, or more to taste
- 2 teaspoons dried rosemary
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 (15.5 ounce) can white beans
- 1 (15 ounce) can asparagus, drained
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- Pour enough olive oil into a skillet to coat the bottom; cook and stir onion, garlic, and rosemary over medium heat just until onion is soft, 5 to 10 minutes. Add butter and flour; cook and stir until butter is melted and flour is dissolved, 3 to 5 minutes.
- Mix broth, white beans, asparagus, cream, salt, and pepper into onion mixture; bring to a boil. Reduce heat to medium, cover skillet, and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.
- Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.
07/02/2019
recipepes.com
rosemary asparagus soup, recipe
PT15M
PT1H
5
455 calories
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