Wheat Free Classic Cream of Asparagus Soup

Total time50 min

Prep time15 min

Cook time35 min

Wheat Free Classic Cream of Asparagus Soup

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Ingredients

4 servings

2 lbs fresh asparagus
3 tbsp unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
4 cups low-sodium chicken broth
½ cup heavy cream
1 tsp fresh lemon juice
½ tsp salt, plus more to taste
¼ tsp white pepper
1 pinch freshly grated nutmeg (optional)

For finishing

1 tbsp unsalted butter, for finishing

For serving

2 tbsp heavy cream, for drizzling (optional)
fresh chives blossoms or chive blossoms, for garnish (optional)

Instructions

1
Bring a small saucepan of salted water to a boil. Add the reserved asparagus tips and blanch for 2 minutes, until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking, then drain and set aside for garnish.
2
Melt 3 tbsp butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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