Lunch Recipe

Rosemary Asparagus Soup

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

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 301 calories; protein 8g; carbohydrates 21.1g; fat 21.4g; cholesterol 66.2mg; sodium 591.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb