Creamy Asparagus Soup

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Our creamy asparagus it as delicious as it is beautiful!

Recipe tags: chicken base, easy difficulty, main, stew

2 Tbsp	canola oil
2 Tbsp	minced shallot
1 Tbsp	minced garlic
4 cups	water
2 tsp	Better Than Bouillon^® Roasted Chicken Base (Reduced Sodium)
2 tsp	Better Than Bouillon^® Seasoned Vegetable Base
1 lb	fresh asparagus, rinse, trim off fibrous ends, cut into small pieces (reserve a few asparagus tips for garnish)
2 cups	half-and-half
1 tsp	fresh lemon zest
½ tsp	ground white pepper
1 Tbsp	dry sherry

1

In a large soup pot, heat oil over medium heat. Add shallot and garlic, cook and stir until tender.
2

Add water, whisk in Chicken and Vegetable Bases until dissolved.
3

Add asparagus, stir and bring to a boil. Reduce heat to medium, cook asparagus until tender, about 20-25 minutes. Remove soup from heat and puree soup with a hand held immersion blender or an electric blender. If using an electric blender, process in batches, cover blender container and blend until smooth.
4

Return soup pot to medium-low heat, pour in blended soup.
5

Slowly stir in half-and-half. Add lemon zest, pepper and sherry. Cook, stirring often, until heated through, about 5-8 minutes.
6

Garnish with reserved asparagus tips.

Serve with grilled ham and Brie sandwiches, and arugula salad.

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