Creamy Asparagus Soup
A smooth and velvety asparagus soup with a touch of cream and fresh herbs.
10 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
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Prepare the asparagus: Trim the tough ends off the asparagus and chop into 1-inch pieces, reserving a few tips for garnish.
Sauté the aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook the asparagus: Add the chopped asparagus to the pot and sauté for 2-3 minutes. Season with salt and pepper.
Simmer the soup: Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until the asparagus is tender.
Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Add cream and finish: Stir in the heavy cream and heat the soup gently for another 2-3 minutes. Adjust seasoning if needed.
Garnish and serve: Ladle the soup into bowls, garnish with reserved asparagus tips and fresh parsley. Serve warm.
Chef's Tips
- Freshness matters: Use the freshest asparagus you can find for the best flavor and vibrant green color.
- Texture tip: For an extra smooth soup, strain the blended soup through a fine-mesh sieve.
- Dairy-free option: Substitute the heavy cream with coconut milk for a dairy-free version.
- Enhance flavor: A squeeze of lemon juice at the end can brighten up the flavors.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
