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.

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

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

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.

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