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Creamy Asparagus Soup Recipe

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This Creamy Asparagus Soup is smooth, fresh, and comforting, with tender asparagus, onion, garlic, broth, cream, and a bright touch of lemon. It makes an elegant starter or an easy light lunch or dinner during asparagus season.

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable broth or chicken broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream or half-and-half
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
  • 2 tablespoons chopped fresh parsley or chives, optional
  • Extra-virgin olive oil or cream for serving, optional

Instructions

  1. Wash the asparagus and trim away the tough woody ends. Cut the remaining stalks into 1–2 inch pieces, reserving a few tips for garnish if desired.
  2. Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
  3. Add the garlic and cook for about 30 seconds, just until fragrant.
  4. Add the chopped asparagus, salt, and black pepper. Stir and cook for 2–3 minutes.
  5. Pour in the broth and bring to a gentle boil. Reduce the heat and simmer for 10–15 minutes, or until the asparagus is completely tender.
  6. Remove the pot from the heat and blend with an immersion blender until smooth. If using a countertop blender, carefully blend the hot soup in batches.
  7. Return the blended soup to low heat and stir in the heavy cream or half-and-half. Warm gently without allowing the soup to boil vigorously.
  8. Stir in the fresh lemon juice just before serving. Taste and adjust the salt, black pepper, or lemon juice as needed.
  9. If using reserved asparagus tips, quickly sauté or blanch them until tender.
  10. Serve warm, garnished with asparagus tips, chopped herbs, lemon zest, olive oil, or a swirl of cream if desired.

Notes

  • Thin and medium asparagus usually do not need peeling. For very thick stalks, peel the tougher lower portions after removing the woody ends.
  • For dairy-free Asparagus Soup, use olive oil and replace the cream with unsweetened plant-based cream or full-fat coconut milk, or omit the cream entirely.
  • For asparagus and potato soup, add one peeled and diced medium potato with the broth for a naturally thicker texture.
  • For asparagus and pea soup, add about 1 cup frozen peas during the final few minutes of cooking.
  • For an herb-forward variation, blend in fresh parsley, dill, basil, or chives.
  • For a richer soup, stir grated Parmesan into the blended soup and reduce the added salt as needed.
  • For an exceptionally smooth soup, pass it through a fine-mesh strainer after blending.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently over medium-low heat, stirring occasionally and avoiding a vigorous boil.
  • For freezing, freeze the soup before adding the cream for up to 2–3 months. Thaw in the refrigerator and add the cream while reheating.
  • Serve with crusty bread, Crostini, garlic bread, a green salad, pasta, roasted vegetables, fish, or chicken.

Nutrition

Find it online: https://thefamilycooking.com/creamy-asparagus-soup-recipe/