The winter weather is here and is at its peak. During this time, we all wish to keep warm and indulge in comforting foods. A great way to do same is to whip up something rather tasty and nutritious as well. A trip to the veggie tray can yield an amazing and delicious soup.

And, that’s what I did.



  • Asparagus
  • Broccoli
  • Onion
  • Celery
  • Garlic
  • Cheese
  • Milk
  • Chicken broth
  • Salt/pepper
  • Parsley
  • Sour cream
  • Thyme
  • Scallion


  1. In a stockpot, under low to medium heat, olive oil was drizzled and finely chopped onions,celery and garlic were sauteed. Ingredients were seasoned with salt and pepper to taste.
  2. Roughly chopped asparagus (after removing woodsy ends), broccoli, thyme, scallion were added and combined with other ingredients.
  3. Chicken broth was then poured along with two cups of tap water. Then lid was placed on pot allowing soup to simmer under low heat.
  4. After ingredients were fork tender, one teaspoon of cornstarch was dissolved in milk and added to soup for thickening.
  5. Soup was allowed to simmer for an additional ten minutes.
  6. After cooling of soup, it was placed in standing blender and pureed to required consistency.
  7. Pureed soup was poured back in stockpot and heated under low heat.
  8. Sprinkled cheddar cheese was then added after removing pot from burner.

Pureed asparagus and broccoli soup was served with a dollop of sour cream and a garnish of parsley. Rye bread was buttered and grilled, then rubbed with fresh garlic which turned out to be a fantastic dipper.

2 Comments Add yours

  1. I am also a fan of pureed soups.

    1. bblake10 says:

      Glad to know that I’m in great company.Oh yes, pureed soups are certainly a blessing during the winter months and beyond. Thanks for dropping by and liking my post. Have a wonderful week-end.

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