- 1 tablespoon olive oil
- 5 cloves garlic, thinly sliced
- 4 green onions, coarsely chopped
- 1 1/2 pounds asparagus, trimmed and coarsely chopped
- 2 (14 ounce) cans vegetable broth
- salt and ground black pepper to taste
- Heat olive oil in a saucepan over medium heat.
- Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
- Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
- Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
- Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.
04/14/2018
recipepes.com
Garlic Asparagus Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
