The weather in San Francisco has been a bit indecisive lately (what else is new), and on chilly nights I’ve been craving some yummy soups. I put together this recipe, based off some recommendations from a friend and a couple quick Google searches. It’s easy and yummy—my favorite combo when it comes to recipes!
1 chopped onion
2 tbsp butter
2 cups chopped broccoli
1 lb bunch asparagus (chopped)
1 quart chicken broth
1 tsp dried thyme
1 tsp cayenne pepper
1/2 cup heavy whipping cream
1. In a dutch oven or large pot, heat the butter on a medium-high stove. Add the chopped onion and sauté for about 5 minutes.
2. Add the broccoli and asparagus to the pot and sauté for 5 minutes. Add the chicken broth and let the veggies steam for 15-20 minutes, stirring occasionally. Remove pot from heat when vegetables are tender (you should be able to easily stick a fork in them—they’re done!).
3. If you have an emersion blender, use this to blend all the ingredients in the pot. If you don’t have an emersion blender, transfer ingredients from the pot to a regular blender (you may have to do this in two batches, depending on the size of your blender). Blend until smooth.
4. If you’ve used a regular blender, transfer puree back to the pot. Add thyme and cayenne pepper and whipping cream. (The whipping cream is optional. I like a little extra cream in my soup, so I added just a half cup.) Give your soup one final stir and enjoy!
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