Ingredients
- 2 lbs asparagus (approximately 2 bunches)
- 1 medium yellow onion
- 2 cloves garlic (or two tablespoons of minced garlic)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 8 oz. grated Parmesan cheese
- America's Best Seasoning Hebetz Blend™
Directions
- Prepare the vegetables by first trimming 1-inch off the bottom of all of the asparagus and discard. With the remaining asparagus stalks, cut into 1-inch pieces and set aside. Finely chop the onion and mince the garlic cloves.
- Melt 2 tablespoons of unsalted butter in a Dutch oven or in a large pot over medium heat. Add the onion and sauté until softened, about 3-5 minutes.
- Add the asparagus, garlic, 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon black pepper and cook, stirring occasionally, until the asparagus is crisp and tender, about 5 minutes.
- Add 4 cups of low-sodium chicken or vegetable broth to the pot and bring to a boil.
- Reduce the heat to a simmer. Simmer uncovered until the asparagus is very tender, but still bright green in color, about 8-15 minutes.
- Purée the soup by carefully transferring it to a blender (we recommend blending it in batches) and blend until completely smooth. If you have an immersion blender, you can use that instead. Return the soup to the pot.
- Stir in 1/2 cup of heavy cream.
- Ladle the soup into bowls and top with a heavy pinch of grated Parmesan cheese and 1/2 teaspoon of America's Best Seasoning Hebetz Blend™. Enjoy!
Connected Products
America's Best Seasoning - Spicy Large
Cheesy, smoky, and spicy, America’s Best Seasoning Hebetz™ Spicy Blend turns everyday...
$11.99
America's Best Seasoning - Large
Cheesy, savory, and lightly spicy, America’s Best Seasoning Hebetz™ Blend is your...
$11.99