Recipe of Rosemary's East Village

Rosemary Asparagus Soup

East village san marino real estate & homes for sale.

Recipe Summary Rosemary Asparagus Soup

Quick, easy, and tasty! Creamy asparagus soup with white beans, flavored with rosemary and pepper.

Ingredients | Rosemary's East Village

1 tablespoon olive oil, or as desired

½ cup chopped yellow onion

1 clove garlic, minced, or more to taste

2 teaspoons dried rosemary

2 tablespoons butter

1 tablespoon all-purpose flour

2 cups chicken broth

1 (15.5 ounce) can white beans

1 (15 ounce) can asparagus, drained

1 cup heavy whipping cream

salt and ground black pepper to taste

Directions

Pour enough olive oil into a skillet to coat the bottom; cook and stir onion, garlic, and rosemary over medium heat just until onion is soft, 5 to 10 minutes. Add butter and flour; cook and stir until butter is melted and flour is dissolved, 3 to 5 minutes.

Mix broth, white beans, asparagus, cream, salt, and pepper into onion mixture; bring to a boil. Reduce heat to medium, cover skillet, and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.

Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.

Substitute half-and-half for the cream, if desired.

Any variety of white beans can be used, such as navy, cannellini, or butter beans.

Info | Rosemary's East Village

prep: 15 mins cook: 20 mins additional: 5 mins total: 40 mins Servings: 6 Yield: 6 cups

TAG : Rosemary Asparagus Soup

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