Description
A creamy, velvety Asparagus Soup made from fresh asparagus, aromatics, and finished with a touch of cream for a rich and comforting flavor, perfect for springtime dining.
Ingredients
1 lb asparagus
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp unsalted butter or olive oil
4 cups vegetable or chicken broth (low- or no-sodium)
½ cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- Rinse and trim the woody ends of the asparagus (about 1–2 inches). Cut into 1-inch pieces, reserving a few tips for garnish.
- In a large pot over medium heat, melt butter or heat olive oil. Add the onion and cook until translucent (about 5 minutes). Stir in garlic and cook for another minute.
- Add the asparagus pieces and pour in the broth. Bring to a boil, then reduce to a simmer. Cook until asparagus is tender, about 15 minutes.
- Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully transfer it in batches to a blender.
- Return the pot to low heat, stir in the cream, and season with salt and pepper. Heat gently—do not bring to a boil.
- Ladle into bowls and garnish with reserved asparagus tips and chopped parsley. Optionally finish with a squeeze of lemon juice.
Notes
- For a dairy-free option, substitute the cream with coconut milk or cashew cream.
- For ultra-smooth soup, strain the blended soup through a fine mesh sieve.
- Add fresh lemon juice right before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
