Cream of Asparagus Soup
A creamy, nutritious soup that highlights tender asparagus, perfect for spring and easy to prepare in under 30 minutes.
Ingredients
Main Ingredients
- 1 pound Fresh Asparagus, trimmed and chopped Look for firm, bright green stalks.
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth
- 1 cup Heavy Cream Substitute with lighter cream or milk to reduce calories.
- 2 tablespoons Olive Oil
- to taste Salt and Pepper Adjust according to personal preference.
- 1 tablespoon Lemon Juice For an extra zing!
Instructions
Preparation
- In a large pot over medium heat, drizzle olive oil and sauté the chopped onion for about 3 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
Cooking
- Toss in the chopped asparagus and pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the asparagus is tender.
Blending
- Using an immersion blender, carefully blend the soup until creamy.
- If you don’t have an immersion blender, transfer the mixture to a countertop blender in batches.
- Once blended, return the soup to the pot, add the heavy cream, and stir well.
Finishing Touches
- Add salt, pepper, and lemon juice. Taste and adjust the seasonings, adding more lemon if desired for extra brightness.
Serving
- Ladle the soup into bowls, garnish with a drizzle of olive oil or additional asparagus tips, and enjoy your delightful creation!
Notes
For storing, pour into an airtight container and refrigerate for up to 3 days. Reheat over low heat, stirring occasionally. If desired, add a splash of water or a bit more cream for a fresher texture.