Description
This Creamy Asparagus Soup is a comforting and velvety dish, perfect for spring when fresh asparagus is in season. Made with fresh asparagus, sautéed onions and garlic, vegetable broth, and finished with rich heavy cream and a splash of lemon juice, this soup is simple yet elegant. It’s naturally vegetarian and can be enjoyed as a light lunch or starter.
Ingredients
Scale
Main Ingredients
- 1 pound Fresh Asparagus (trimmed and chopped)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- to taste Salt
- to taste Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (fresh)
- 2 tablespoons Olive Oil (for sautéing)
Instructions
- Prepare Asparagus: Rinse the asparagus under cold water. Snap off the tough ends and chop the spears into 1-inch pieces to ensure even cooking.
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onions become translucent and soft.
- Add Garlic: Add minced garlic to the onions and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook Asparagus: Stir in the chopped asparagus and cook for 3-4 minutes until it starts to soften but is not fully cooked.
- Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce the heat to low, cover, and let simmer for 15-20 minutes until the asparagus is tender.
- Blend Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy.
- Add Cream: Return the blended soup to low heat. Stir in the heavy cream and warm through gently without boiling to maintain the smooth texture.
- Season and Finish: Season with salt and freshly cracked black pepper to taste. Stir in fresh lemon juice to brighten the flavors.
- Serve: Ladle the hot soup into bowls and garnish with extra cracked black pepper or a small drizzle of olive oil for added richness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Use an immersion blender or a countertop blender carefully to avoid hot splashes.
- For added texture, reserve a few asparagus tips to garnish the soup before serving.
- This soup can be made ahead and refrigerated for up to 2 days. Reheat gently on the stovetop.
- Adjust lemon juice according to your taste preference for acidity.
