Description
Cream of asparagus soup is a smooth and elegant dish highlighting the fresh, green flavor of asparagus. With a velvety texture and a light touch of cream, it makes a perfect starter or light meal.
Ingredients
Units
Scale
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- Fresh herbs (chives or parsley), for garnish (optional)
Instructions
- Wash and trim the woody ends off the asparagus. Cut stalks into 1-inch pieces.
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and sauté for 5 minutes until soft.
- Add garlic and cook for another minute until fragrant.
- Add asparagus and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until asparagus is tender.
- Use an immersion blender or transfer in batches to a blender and puree until smooth.
- Return soup to the pot. Stir in cream, salt, pepper, and optional lemon juice.
- Simmer for another 5 minutes. Adjust seasoning to taste.
- Serve hot, garnished with herbs or reserved asparagus tips.
Notes
- For extra smoothness, strain soup through a fine mesh sieve after blending.
- Leeks can be used instead of onions for a milder taste.
- For dairy-free versions, use coconut milk or almond milk in place of cream.
- Add a diced potato during cooking to thicken without using cream.
- Garnish with crème fraîche, Parmesan, or croutons for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg