Asparagus Soup
This creamy asparagus soup is both hearty and healthy, making it the perfect choice for any meal. Pressure canning instructions included.
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Servings: 8 servings
Calories: 119kcal
Equipment
- Large Stockpot
- Immersion Blender or blender
- cutting board
- sharp knife
- wooden spoon or spatula
- Pressure Canner optional
Ingredients
- 1 Tablespoon butter
- 2 small sweet onions
- 3 cloves garlic minced
- 5 pounds asparagus trimmed
- 12 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Cooking Instructions
- Cut asparagus spears into 1-inch pieces.
- In a large stockpot, melt the butter.
- Add onion and sauté until translucent.
- Add asparagus, salt, and pepper, and cook, stirring frequently, for 8-10 minutes until asparagus begins to soften.
- Add garlic, stir, and cook one minute more.
- Add chicken broth and bring the soup to a boil.
- Once the soup boils, reduce to a simmer and cook for half an hour.
- Blend soup with an immersion blender (or carefully in batches in a blender) until completely smooth.
- Add optional toppings and serve immediately.
Pressure Canning Instructions
- Prepare your jars, lids, rings, and canner.
- Wash your jars, lids, and rings in hot, soapy water.
- Fill the pressure canner with 2-3 inches of water and put it on the stove on a low heat to warm.
- Put a little water in the clean jars to keep them weighed down, and place them in the canner.
- Turn the canner off when it begins to steam to keep the jars warm.
- Fill jars, fit lids, and place in pressure canner.
- Remove the hot jars from the canner and turn the canner on again to bring the water to a low simmer (180°F).
- Use a funnel to fill the jars with asparagus soup, leaving 1 inch of headspace. Release the bubbles, adding more liquid if needed.
- Clean the rims of the jars with a vinegar-soaked towel and gently screw on the lids to fingertip tight.
- Carefully place the jars into the pressure canner.
- Place the lid on the pressure canner and turn up the heat.
- Let the steam vent for 10 minutes.
- Put the pressure regulator on the lid.
- Bring the canner to 11 PSI on a dial gauge or 10 PSI for a weighted gauge (adjust for elevation).
- Once your canner has stabilized at full pressure, set a timer for 60 minutes for pint jars (75 minutes for quarts).
- Turn off the heat, then let the canner come down to 0 PSI by itself.
- Remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
- Carefully take the lid off the canner.
- Remove the jars and set them on a clean towel where they can cool undisturbed for 16-24 hours.
- Check each seal, remove the bands and clean jars with room-temperature water, if needed.
- Label each jar with the contents and year.
- Store the jars out of direct sunlight.
Notes
- Add Cream or Dairy – For an extra creamy and rich texture, consider adding heavy cream, milk, or your preferred dairy product to the soup. This adds lusciousness and smoothness, elevating the overall taste.
Freezing Asparagus Soup
For longer storage, you may opt to freeze your asparagus soup. Freezing can extend the shelf life of the soup for up to 3 months.- Allow the soup to cool completely before freezing. This will prevent condensation from forming inside the storage container and affecting the quality of the soup.
- Select freezer-safe containers or resealable plastic bags that are suitable for storing liquids. Make sure the containers are airtight and leak-proof to prevent freezer burn and maintain the flavor of the soup.
- Divide the soup into individual or family-sized portions, depending on your needs. This will make it easier to defrost and reheat the soup later on.
- Don’t forget to label each container with the name and date. This will help you keep track of when the soup was frozen and ensure you use it within the recommended time frame.
- Place the containers of soup in the freezer, making sure to leave some space for expansion. Store the soup in a part of the freezer where it won’t be disturbed, such as the back or bottom, to maintain its quality.
- To defrost and reheat the frozen asparagus soup, simply transfer the portion you want to use into the refrigerator and allow it to thaw overnight. Once thawed, heat the soup in a saucepan over medium heat until it reaches your desired temperature. Give it a good stir to promote even heating, and enjoy!
Nutrition
Serving: 1.75cups | Calories: 119kcal | Carbohydrates: 19g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 1622mg | Potassium: 740mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2195IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 7mg
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