Pioneer Woman Asparagus Soup

Pioneer Woman asparagus soup blends fresh asparagus, onions, garlic, chicken broth, cream, butter, and a dash of seasoning. It’s velvety, light, and savory with a hint of earthy sweetness. The recipe comes from Ree Drummond, famously known as The Pioneer Woman, celebrating rustic, home-style cooking.

Ingredients:

• Chop 1 pound fresh asparagus into small pieces.
• Dice 1 medium yellow onion finely.
• Mince 2 garlic cloves with a sharp knife.
• Measure 3 tablespoons unsalted butter.
• Pour 3 cups chicken broth into a jug.
• Add 1 cup heavy cream to the mix.
• Sprinkle in 1 teaspoon salt evenly.
• Grind ½ teaspoon black pepper freshly.

How To Make Pioneer Woman Asparagus Soup

1. In a heavy-bottomed pot over medium heat, melt the butter.
2. Add the garlic and onions and cook until aromatic and tender.
3. Add the chopped asparagus and give it a good toss.
4. Add the chicken broth and let it to softly bubble.
5. Simmer until the asparagus is tender, 12 to 15 minutes.
6. Blend the soup slowly until it is creamy and smooth.
7. Add salt and pepper to taste and stir in heavy cream.
8. Do not let it boil over; just warm it up slowly.
9. Ladle into bowls once slightly cooled, then savor right away.

Pioneer Woman Asparagus Soup Recipe Tips:

• Creamy Soup with Lemon and Asparagus: Finish with freshly squeezed lemon zest and juice to liven up the traditional. First, make the soup as usual, adding the broth, asparagus, onion, and garlic. Next, whisk in 2 tablespoons of lemon zest before adding the cream. Blend, then squeeze half a lemon into the smooth sauce and give it a good swirl. This enhances the flavors and gives every spoonful a bright, new twist. For a colorful finale, add a lemon wedge and more zest as garnish.
• Cheesy Soup with Parmesan and Asparagus: Add strong Parmesan cheese to this comforting soup to make it rich and extra decadent. Add ½ cup of grated Parmesan after mixing the asparagus and broth. After that, allow it to melt easily into the soup to add a salty, nutty punch. The cheese has a strong flavor, so you do not need to add more salt. Serve with Parmesan shavings or crackers on top for extra additional texture. Even though it is easy enough for a weeknight comfort meal, this rendition feels opulent.
• Soup with Garlic and Roasted Asparagus: Roast the garlic and asparagus first to bring forth richer, smoky flavors. Roast whole garlic cloves and chopped asparagus after tossing them in olive oil. They should be soft and caramelized after 15 minutes of baking at 400°F. After that, add the broth, sauté the onions in butter, and then mix in the roasted vegetables. Finish with cream and seasoning as usual after blending until smooth. Rich and earthy, this version is very warming on cold nights.

How To Store & Reheat Leftovers?

1. In The Fridge: Pour cooled soup into airtight containers. Then, refrigerate for up to 4 days. Always reheat gently before serving again.
2. In The Freezer: Skip adding cream if freezing. Cool soup fully, then transfer into freezer-safe containers. Freeze for up to 2 months.
3. To Reheat: Warm soup slowly over medium heat, stirring often. Avoid boiling once cream is added. Serve hot with fresh garnish.

Pioneer Woman Asparagus Soup Recipe Nutrition Facts

Protein: Packs around 20 grams of protein across the entire recipe.
Fat: Carries about 80 grams of total fat from butter and heavy cream.
Carbs: Contains roughly 30 grams of carbohydrates throughout the full pot.
Fiber: Gives you 10 grams of dietary fiber, mainly from asparagus.
Sugar: Has about 10 grams of natural sugar from veggies and cream.
Cholesterol: Reaches close to 240 milligrams of cholesterol from dairy ingredients.
Sodium: Holds about 1,600 milligrams of sodium, mostly from broth and seasoning.
Vitamin A: Delivers over 4,000 IU of Vitamin A from asparagus and cream.
Vitamin C: Provides around 80 milligrams of Vitamin C, mostly from asparagus.
Calcium: Offers about 400 milligrams of calcium from the heavy cream.
Iron: Contains roughly 6 milligrams of iron, largely from asparagus and broth.

Try More Recipes:

• Pioneer Woman Turkey Chili
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Slow Cooker White Chicken Chili
• Pioneer Woman Pumpkin Chili

Pioneer Woman Asparagus Soup

Author: dhouha bakhouch Cooking Method:Sautéing Simmering Blending Cuisine:American UK Courses:Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesServings:4 generous bowls. servingsCalories:Around 240 per serving. kcal Best Season:Available

Description

Pioneer Woman asparagus soup blends fresh asparagus, onions, garlic, chicken broth, cream, butter, and a dash of seasoning. It’s velvety, light, and savory with a hint of earthy sweetness. The recipe comes from Ree Drummond, famously known as The Pioneer Woman, celebrating rustic, home-style cooking.

Ingredients

• Chop 1 pound fresh asparagus into small pieces.
• Dice 1 medium yellow onion finely.
• Mince 2 garlic cloves with a sharp knife.
• Measure 3 tablespoons unsalted butter.
• Pour 3 cups chicken broth into a jug.
• Add 1 cup heavy cream to the mix.
• Sprinkle in 1 teaspoon salt evenly.
  
• Grind ½ teaspoon black pepper freshly.

Instructions

1. In a heavy-bottomed pot over medium heat, melt the butter.
2. Add the garlic and onions and cook until aromatic and tender.
3. Add the chopped asparagus and give it a good toss.
4. Add the chicken broth and let it to softly bubble.
5. Simmer until the asparagus is tender, 12 to 15 minutes.
6. Blend the soup slowly until it is creamy and smooth.
7. Add salt and pepper to taste and stir in heavy cream.
8. Do not let it boil over; just warm it up slowly.
9. Ladle into bowls once slightly cooled, then savor right away.

Keywords:Pioneer Woman Asparagus Soup