Savor the flavor of spring with David’s simple asparagus soup

It’s peak asparagus season. And as such, it’s basically a requirement that you make a soup.

To help with that, David Moss, the co-host of “New Day Cleveland” on Nexstar’s WJW, is here to guide you through a simple asparagus soup recipe brimming with bright and buttery flavor.

“I was trying to think of something that is spring-y, something that is delicious, and something that you can serve either cold or hot,” Moss said of the recipe.

Ready to get soupy? Grab a hunk of crusty bread and check out the recipe below.

David’s asparagus soup

Yield: About 4 servings. Time: 40 mins

Ingredients

• 2 Tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 pounds asparagus, ends trimmed and cut into 1-inch pieces.
• 2 cups chicken broth
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ½ cup heavy cream
• 2 or 3 Tablespoons sour cream, for garnish.
• Several sprigs dill, for garnish

Instructions

1. Melt butter over low-medium heat in a Dutch oven or heavy-bottomed pot. Add garlic and cook until fragrant, about 1 minute.
2. Add asparagus and season with salt and pepper. Continue cooking for about 5 minutes, stirring occasionally.
3. Add chicken broth. Turn up the heat and bring to a boil, then reduce heat to a simmer. Cover and continue cooking for another 10–12 minutes.
4. When asparagus is tender, use an immersion blender (or transfer the pot’s contents to a blender) and blend until smooth. Put the pot of soup back over the heat and stir in heavy cream.
5. Turn off the heat and let the flavors marry.
6. When ready to serve, divide soup among bowls and top with a spoonful of sour cream and a few sprigs of dill.

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