Creamy Asparagus Soup
A smooth and velvety asparagus soup with a touch of cream and lemon for brightness.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Prepare the asparagus: Wash and trim the tough ends of the asparagus. Cut into 1-inch pieces, reserving a few tips for garnish.
Sauté the aromatics: In a large pot, heat butter and olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
Cook the asparagus: Add chopped asparagus to the pot and sauté for 3-4 minutes. Season with salt and pepper.
Simmer the soup: Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes until asparagus is very tender.
Blend the soup: Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
Finish the soup: Stir in heavy cream and lemon juice. Adjust seasoning to taste. If the soup is too thick, add more broth or water.
Garnish and serve: Ladle into bowls and garnish with reserved asparagus tips (quickly sautéed or blanched) and fresh parsley.
Chef's Tips
- Freshness matters: Use the freshest asparagus you can find for the best flavor and color.
- Texture control: For extra smooth soup, strain through a fine mesh sieve after blending.
- Dairy-free option: Substitute coconut milk for the heavy cream for a vegan version.
- Flavor boost: Add a pinch of nutmeg or a Parmesan rind while simmering for extra depth.
- Storage: This soup keeps well in the refrigerator for 3-4 days. Reheat gently to prevent curdling.
- Garnish ideas: Try croutons, crispy bacon bits, or a drizzle of truffle oil for special occasions.
