Asparagus Broth
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You know, I've been making this asparagus broth on lazy weeknight dinners, and it's become such a favorite in my kitchen. The whole thing comes together in under an hour, which is perfect when you're short on time but want something that feels homemade and nourishing. Asparagus is wonderfully low in calories but packed with vitamins and antioxidants, so you're getting real nutrition without any fuss. Plus, it's incredibly affordable to make with just a few pantry staples and whatever fresh vegetables you have on hand. This broth is light, delicate, and utterly comforting.
Ella x
Ingredients
- 400 gasparagus(trimmed)
- 1onion
- 2 clovesgarlic
- 800 mlchicken broth
- 200 mlwhite wine
- 473 mlcarrots
- 237 mlcelery
- 20 golive oil
- 1salt
- 1pepper
- 237 mlfresh parsley
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 10 minutes.
Tip: Use a blender or immersion blender to puree the soup for a smooth texture.
- 2
Add the chicken broth, white wine, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Tip: Add the asparagus to the pot and cook for an additional 5 minutes, or until tender.
- 3
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
Tip: Be careful when handling the hot soup.
- 4
Stir in the chopped parsley and serve the Asparagus Broth hot.
Tip: Serve with a swirl of cream or crusty bread, if desired.
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