Asparagus Soup

Why You’ll Love This Recipe

This Asparagus Soup is a creamy delight that’s both rich and refreshing. The natural sweetness of asparagus is complemented by the depth of chicken broth and a burst of citrus from lemon juice. The addition of heavy cream adds a luscious texture without being overly heavy. With the right balance of ingredients, this soup is the perfect way to enjoy asparagus in a comforting yet light dish that’s perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds asparagus (trimmed and washed)
• 1 tablespoon butter
• 1 small onion (diced)
• 1 clove garlic (minced)
• 2 ¼ cups chicken broth (not low sodium)
• Salt and pepper to taste
• ½ cup heavy whipping cream (or to taste)
• ½ teaspoon fresh lemon juice
• Shredded Parmesan cheese for serving (optional)

Directions

1. Prepare the Asparagus: Cut the asparagus into ½-inch pieces.
2. Cook the Onion and Garlic: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, and cook until tender, about 5 minutes.
3. Cook the Asparagus: Add the asparagus to the pot and cook for an additional 5 minutes, stirring occasionally.
4. Add the Broth: Stir in the chicken broth, salt, and pepper. Cover and simmer for 10-15 minutes, or until the asparagus is softened.
5. Puree the Soup: Using an immersion blender, puree the soup until it’s smooth and creamy. (If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be sure not to seal the lid when blending hot liquids to avoid steam buildup.)
6. Finish the Soup: Stir in the heavy cream and fresh lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.
7. Serve: Serve the soup warm with a sprinkle of shredded Parmesan cheese if desired.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

• Add Other Vegetables: To stretch the soup further, add in some zucchini, celery, or even a small potato for extra flavor and texture.
• Vegan Version: For a dairy-free or vegan option, substitute the heavy cream with coconut cream or a non-dairy milk, and skip the Parmesan cheese.
• More Texture: If you prefer a chunkier soup, remove a handful of the asparagus before blending, chop it, and stir it back into the soup after blending.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, do so over low heat to prevent the cream from curdling. This soup should not be frozen, as the texture may change.

FAQs

1. Can I use frozen asparagus for this recipe?

Fresh asparagus is recommended for the best flavor and texture, but if you don’t have fresh asparagus, you can use frozen. Just make sure to thaw and drain it before using.

2. Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth as a substitute for chicken broth to make this soup vegetarian or vegan.

3. How do I get the soup extra creamy?

If you prefer a creamier texture, add more heavy cream or use a higher ratio of cream to broth when blending the soup.

4. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 4 days. The flavors will meld together even better after a day or two. Just reheat gently on the stove.

5. Can I freeze this asparagus soup?

It’s not recommended to freeze this soup, as the cream may separate when thawed and alter the texture. It’s best enjoyed fresh or stored in the fridge for a few days.

6. Can I add other herbs to this soup?

Yes! You can add fresh herbs like thyme, tarragon, or parsley for additional flavor. Just stir them in after blending the soup.

7. How can I make this soup spicier?

To add some heat, try stirring in a pinch of red pepper flakes, cayenne pepper, or some finely chopped jalapeño before blending.

8. Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender to puree the soup, but be sure to let it cool slightly before blending hot liquids. Blend in batches and don’t seal the lid to avoid any splashes from the steam.

9. How can I make this soup thicker?

If you prefer a thicker soup, allow it to simmer uncovered for a little longer, or stir in some potato flakes or mashed potatoes for extra thickness.

10. What can I serve with this soup?

This soup pairs beautifully with crusty bread, a fresh salad, or a light sandwich.

Conclusion

This creamy asparagus soup is light, bright, and packed with flavor. The natural sweetness of the asparagus combined with the richness of the cream and the tangy lemon juice creates a beautifully balanced soup that’s perfect for any occasion. It’s easy to make, healthy, and incredibly satisfying, whether you’re enjoying it as a starter or a light main course.

Asparagus Soup

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Simmering, Blending
• Cuisine: American
• Diet: Vegetarian

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Description

This creamy asparagus soup combines tender asparagus, savory chicken broth, and a hint of lemon, creating a light, flavorful dish that’s perfect for spring. Smooth and refreshing, it’s easy to make and ideal as a starter or a light meal.

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Ingredients

1 ½ pounds asparagus (trimmed and washed)

1 tablespoon butter

1 small onion (diced)

1 clove garlic (minced)

2 ¼ cups chicken broth (not low sodium)

Salt and pepper to taste

½ cup heavy whipping cream (or to taste)

½ teaspoon fresh lemon juice

Shredded Parmesan cheese for serving (optional)

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Instructions

1. Cut the asparagus into ½-inch pieces.
2. In a large pot, melt butter over medium heat. Add diced onion and minced garlic, and cook until tender, about 5 minutes.
3. Add asparagus and cook for an additional 5 minutes, stirring occasionally.
4. Stir in chicken broth, salt, and pepper. Cover and simmer for 10-15 minutes until the asparagus is softened.
5. Puree the soup using an immersion blender or transfer it to a regular blender. Blend until smooth and creamy.
6. Stir in heavy cream and fresh lemon juice. Taste and adjust the seasoning if needed.
7. Serve the soup warm with a sprinkle of shredded Parmesan cheese, if desired.

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Notes

For a vegan version, substitute heavy cream with coconut cream or non-dairy milk, and skip the Parmesan cheese.

To add texture, reserve a handful of asparagus before blending and stir it back into the soup after blending.

For a spicier kick, stir in red pepper flakes or cayenne pepper before blending.

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Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 6g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 35mg