Creamy Lemon Asparagus Soup

June 03, 2013

This asparagus soup is perfect for spring. The addition of lemon and chardonnay really make it stand out and is a wonderful addition to any meal. The use of herbes de provençe balance out the other flavors, making you feel like you are spending springtime in the southern parts of France!

1 lb asparagus, roughly chopped
1 lg shallot, finely chopped
2 garlic cloves, minced
1 stick (8 Tbs) butter, divided
2 lemons, juiced
1 1/2 tsp herbes de provençe
4 cups vegetable broth
2 bay leaves
1/4 cup chardonnay
Kosher salt, to taste
Cracked black pepper, to taste

In a dutch oven, or large pot, heat 2 Tbs butter over medium heat. Add shallot and saute until translucent. Add garlic and let saute for 2-3 minutes. Add chopped asparagus and lemon juice. Let simmer...
See the full directions on my site

Nutritions

Calories
274

Sodium
947mg
39% DV

Fat
29g
45% DV

Protein
4g
9% DV

Carbs
16g
5% DV

Fiber
7g
28% DV