A luscious and creamy asparagus soup that is gluten-free and perfect for any occasion.
Chop the asparagus into small pieces, discarding the woody ends.
Use fresh asparagus for the best flavor and texture.
In a medium pot, sauté the onion and garlic in butter over medium heat until softened.
Ensure the garlic doesn't burn to avoid bitterness.
Add the asparagus and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the asparagus is tender.
Simmering allows the flavors to meld together beautifully.
Blend the asparagus mixture until smooth using a blender.
Blend in batches if needed to avoid overfilling the blender.
In a separate saucepan, melt butter and whisk in gluten-free flour to create a roux. Gradually add the blended soup, whisking constantly until smooth and thickened.
A roux adds a creamy texture to the soup.
Stir in the half-and-half cream, salt, and pepper. Heat gently without boiling.
Avoid boiling to prevent the cream from curdling.
Serve the soup hot, garnished with a sprinkle of pepper or a drizzle of olive oil.
Serve with gluten-free bread for a complete meal.
