Go Back
+ servings
Print Recipe
No ratings yet

Asparagus Soup with Dill Oil

Delicious Spring soup with asparagus and a dill oil drizzle
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Servings: 6
Calories: 137kcal
Author: Bernadette

Ingredients

  • For the soup:
  • 2 pounds asparagus
  • 1 stick unsalted butter
  • 1 yellow onion finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • salt and freshly ground pepper
  • For the Dill Oil:
  • 1/2 cups chopped fresh dill
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
  • salt and pepper

Instructions

  • Cut the flowered tops off of the asparagus, about an inch long and set aside. Chop the remaining asparagus into 1/2-to 1 inch pieces, discarding the bottom two inches.
  • Melt the butter over medium heat in a 4 quart pot. Add the onions and asparagus and saute until the onion is translucent and the asparagus begins to soften. Add the flour and cook for 1 minute, stirring constantly. Pour in the chicken broth and bring to a boil. Reduce the heat, and simmer for about 20 minutes, or until the asparagus is soft.
  • Meanwhile, in a small saucepan bring 3 cups of water to a boil. Blanch the asparagus tips for 1 minute, drain and run under cold water. The tips will be bright green and still crunchy, giving a great texture to the finished soup.
  • Once the asparagus is fully cooked, puree the soup well using a hand blender or traditional blender. Pass the soup through a mesh strainer into a clean saucepan, pressing down with a large spoon to achieve a perfectly smooth texture. At this point you can refrigerate the soup until the next day or continue.
  • For the dill oil, put the dill, olive oil, lemon juice, salt and pepper in a blender and blend until smooth and bright green in color. Taste and adjust the seasonings if the flavor is too bland.
  • Reheat the soup over low heat, don’t allow it to come to a boil. Ladle the soup into bowls and garnish with the asparagus tips, drizzling the dill oil over the top. Enjoy while pretending you are royalty!

Notes

Adapted from Cooking Royally

Nutrition

Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 579mg | Potassium: 486mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 24.4mg | Calcium: 58mg | Iron: 4mg