Description
Creamy and comforting asparagus soup, perfect for a light lunch or elegant starter. This recipe highlights the fresh, delicate flavor of asparagus.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (or plant-based alternative)
- Salt and pepper to taste
- Optional garnishes: Crème fraîche, fresh chives, a swirl of olive oil
Instructions
- Rinse the asparagus and snap off the tough ends. Chop the asparagus into 1-inch pieces, reserving a few tips for garnish (optional).
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the chopped asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the asparagus is very tender.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat through gently, but do not boil.
- Serve hot, garnished with crème fraîche, chives, or a drizzle of olive oil, if desired.
Notes
- For a vegan version, substitute the heavy cream with full-fat coconut milk or a plant-based cream.
- Roasting the asparagus before adding it to the soup adds depth of flavor. Toss the asparagus with olive oil, salt, and pepper and roast at 400°F (200°C) for 15-20 minutes before adding to the pot.
- Adjust the consistency of the soup by adding more broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Fat: 14g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
