Cream of Asparagus & Carrot Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
Creamy vegetable soup made with fresh asparagus for an easy Spring dinner. Serve with soda bread, a green salad and a bright Alsace Riesling.
  • ½ cup finely diced onion
  • 2 garlic cloves, minced
  • 1 tsp thyme
  • 1 small bunch of asparagus (~15 spears), chopped
  • 2 medium carrots, peeled and chopped
  • 4 cups low-sodium chicken broth
  • 1 bayleaf
  • ¼ cup buttermilk
  • 1 tbsp olive oil
  • salt and pepper
  1. Heat oil in a medium sized stock pot over medium heat. Add onion and garlic, stir till softened 3-5 minutes. Add thyme and stir through.
  2. Add carrots and asparagus, stir over medium heat, season with salt and pepper. Add broth and bay leaf and reduce heat to medium-low. Simmer for 20 mins.
  3. Remove from heat, remove bay leaf and blend with an immersion blender until smooth.
  4. Return to low heat and slowly stir in buttermilk. Simmer for 5 mins, check seasoning and add salt or pepper if necessary.
  5. Serve with soda bread and a green salad.
Can substitute heavy cream for the buttermilk.
Recipe by Un Assaggio of Food, Wine, & Marriage at