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Rosemary Asparagus Soup

This is our new crop collected rosemary plant with high carnosic content.

Recipe Summary Rosemary Asparagus Soup

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

Ingredients | Rosmarys Marcano

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 | Rosmarys Marcano

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

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