Description
This Cream of Asparagus Soup is a silky and flavorful dish perfect for a cozy meal. Made with tender asparagus, creamy broth, and subtle seasonings, it’s both comforting and nourishing. It’s quick to prepare and works wonderfully as a starter or a light main dish.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound (450g) fresh asparagus, trimmed and cut into 1-inch pieces
- 3 cups (720ml) vegetable broth or chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional, for a touch of warmth)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Sauté Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. - Cook the Asparagus:
Add the asparagus pieces to the pot and cook for 5 minutes, stirring occasionally. - Simmer the Soup:
Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for about 15–20 minutes, or until the asparagus is tender. - Blend Until Smooth:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend carefully. Return the soup to the pot. - Add Cream and Seasonings:
Stir in the heavy cream, salt, black pepper, and nutmeg (if using). Heat gently until warmed through but do not boil. Adjust the seasoning as needed. - Finish and Serve:
Stir in the lemon juice for a fresh touch, if desired. Serve hot, garnished with a drizzle of cream or a few reserved asparagus tips for presentation.
Notes
- For a dairy-free version, substitute the butter with olive oil and the cream with coconut milk or cashew cream.
- Garnish with croutons or a sprinkle of Parmesan cheese for extra flavor.
- You can reserve a few asparagus tips before blending for a decorative topping.