🍽️ FittestMe.aiFoodsNutrients

Cream of Asparagus Soup Recipe

French · Soup · 35 min total

A velvety, elegant soup that highlights the fresh, grassy flavor of asparagus, perfect as a starter or light lunch.

Ingredients

• 1 lb fresh asparagus, woody ends trimmed
• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and white pepper to taste
• Fresh chives or tarragon for garnish (optional)

Instructions

1. Cut asparagus spears into 1-inch pieces, reserving the tips separately. Blanch tips in boiling salted water for 2 minutes, then plunge into ice water; drain and set aside.
2. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add asparagus pieces (not tips) and broth. Bring to a boil, then reduce heat and simmer until asparagus is very tender, about 10-15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth. Return to pot.
5. Stir in heavy cream and heat gently over low heat. Season with salt and white pepper to taste.
6. Ladle soup into bowls, garnish with reserved asparagus tips and fresh herbs if desired. Serve hot.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently.
• To make it vegan, use olive oil instead of butter, vegetable broth, and coconut cream instead of heavy cream.

More about Cream of Asparagus Soup →

AI estimate may be inaccurate · Terms