Cream of Asparagus Soup Recipe
This Cream of Asparagus Soup is a delightful blend of fresh asparagus, cream, and subtle seasonings. It's a quick and easy soup that works well for any occasion, offering a rich, creamy texture without being overly heavy. Whether you're looking for a light lunch or an elegant dinner starter, this soup brings out the vibrant flavors of asparagus in the most comforting way.
Equipment
- Large pot or saucepan
- Blender or immersion blender
- Cutting Board.
- Knife
- Measuring Cups and Spoons
- Wooden spoon
- Ladle
Ingredients
- 1 lb fresh asparagus trimmed and cut into 1-inch pieces
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups vegetable broth or chicken broth for a non-vegetarian option
- 1 cup heavy cream substitute with coconut cream or almond milk for a lighter version
- 2 tbsp butter or olive oil
- 1 tbsp all-purpose flour optional, for thickening
- Salt and pepper to taste
- Juice of ½ lemon
- Fresh parsley or chives chopped for garnish
Instructions
Prepare the Asparagus
- Wash and trim the tough ends of the asparagus. Cut it into 1-inch pieces and set aside. Reserve a few tips for garnish if desired.
Sauté the Vegetables
- In a large pot, melt butter over medium heat (or use olive oil for a lighter option). Add the onion and sauté for about 3-4 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
Cook the Asparagus
- Add the asparagus to the pot and cook for about 3 minutes, stirring occasionally. Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 10-12 minutes, or until the asparagus is tender.
Blend the Soup
- Remove the pot from heat and use an immersion blender to blend the soup until smooth. If using a regular blender, blend the soup in batches until smooth and creamy. Return the blended soup to the pot.
Add Cream and Seasonings
- Stir in the heavy cream and let the soup heat through on low for about 2-3 minutes. For a thicker texture, whisk in 1 tbsp of flour. Season with salt, pepper, and a squeeze of lemon juice to enhance the flavor.
Garnish and Serve
- Ladle the soup into bowls, garnish with reserved asparagus tips, and sprinkle with fresh parsley or chives. Serve warm with crusty bread for dipping.
Notes
Tips
- Vegan Version: Substitute heavy cream with coconut cream or almond milk and use olive oil instead of butter.
- Roasted Asparagus: Roast the reserved asparagus tips for a crispy garnish by tossing them in olive oil and baking at 400°F for 10 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid curdling.
Nutrition Information (Per Serving)
- Calories: 180
- Protein: 5g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 2g
- Sugar: 3g