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cream of asparagus soup recipe
Cream of asparagus Soup is so good, you’ll go back for seconds! Out of all the ways to enjoy asparagus, silky smooth Asparagus Soup is a reader favourite. Garlic, onions, broth, parmesan cheese and a hint of cream is all you need to make a thick and creamy pot of asparagus soup. No flour needed!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onions
- 4 cloves garlic, minced
- 2 1/4 pounds (1 kg) asparagus, woody ends trimmed, cut into 1″ pieces
- 1 teaspoon coarse salt
- 1/4 teaspoon black cracked pepper
- 3 cups low-sodium chicken broth
- 3/4 cup heavy cream, plus more for garnish
- 1/2 cup shredded Parmigiano-Reggiano
- Fresh chopped chives or green onions, to garnish
Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.
Easy Cream Of Asparagus Soup Recipe
Cream of asparagus soup is a classic French dish that’s perfect for spring but delicious any time of year. Give it a try sometime soon.
2 teaspoons extra virgin olive oil
½ large sweet onion, roughly chopped
3 cloves of garlic, roughly chopped
4 cups chicken or vegetable broth
1 medium gold potato, cut into 1-inch chunks
1 ½ pounds of asparagus, trimmed of tough ends and cut into 3-inch pieces
2 teaspoons freshly squeezed lemon juice
1 large handful of fresh parsley leaves, about ½ cup of leaves
1 teaspoon salt
½ cup half and half (substitute heavy cream for half and half for a richer soup)
Red pepper flakes
Heat olive oil in a stock pot over medium heat. Add the onion and saute 4 minutes until just about translucent. and Add the garlic and saute 1 minute more.
Add the broth. Increase heat to high and bring to a boil.
Add the potatoes and asparagus to the boiling broth. Reduce heat to medium, continuing to boil for 8 minutes. Do not overcook or the asparagus will lose color.
Remove from heat and immediately pour into a high-speed blender.
Add the lemon juice, parsley, salt, and half and half. Blend on high speed until smooth and creamy.
Divide among bowls and garnish as desired.
Asparagus Soup with Lemon and Parmesan
- 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
- 3 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 3 cloves garlic, peeled and smashed
- 6 cups low-sodium chicken broth
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- ½ cup shredded Parmigiano-Reggiano
- Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
In the meantime, cut the tips off of one bunch of the asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to “shock” them — this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Ingredients for Asparagus Soup
We love fresh veggie soups and find that simmering and blending the vegetables eliminates the need for tons of cream or thickeners.
- Fresh asparagus is the real star here and you can use fresh asparagus stalks or even leftover cooked or grilled asparagus in this recipe.
- For the broth, I prefer chicken broth but of course, this recipe works with vegetable broth too.
- Seasonings are simple with onion, garlic, salt, and pepper. Feel free to stir in your favorite herbs too.
- Cream is added for a little bit of richness and a velvety texture but you don’t need much! Swap it out for light cream or even a bit of sour cream (which will be tangier).
To stretch the soup even further, add some peeled and chopped russet or Yukon gold potatoes. Garnish with a bit of parmesan cheese and a squeeze of lemon juice.
How To Make Asparagus Soup?
This is no ordinary canned cream of asparagus soup. It’s loaded with fresh ingredients and full of flavor!
- Prep: Wash and trim the asparagus spears. Snap off the woody ends and discard. Cut it into ½ inch pieces.
- Cook: Cook onion & garlic in butter (per recipe below) in a dutch oven or small pot until tender. Stir in the remaining ingredients and simmer.
- Puree: Using an immersion blender or a regular blender, puree the soup in the pot until it is completely smooth. Stir in cream.
CREAM OF ASPARAGUS SOUP
WHAT TO SERVE WITH ASPARAGUS SOUP?
Cream of asparagus soup makes a great appetizer before a spring meal, or a lunch pairing. Try these combos:
- Toppings – In my opinion, sour cream and fresh dill (or alternatively, fresh chives) are a must. If you like something more hearty, crumbled bacon makes one of the best toppings for asparagus soup!
- Bread – Top the soup with your favorite croutons, or serve with a side of toast or a roll. (And since this is keto asparagus soup, I prefer toasted keto yeast bread or dinner rolls!)
- Salad – Pair your healthy asparagus soup with an equally healthy salad for lunch. Try creamy cucumber salad, Greek salad, or for a heartier option, cobb salad.
- Eggs – Try adding a poached or coddled egg to each bowl for a more complete meal.
Tips for Success
Even though this recipe is so easy, there are still a few little tips and tricks you should know before making it! Here are my top helpful hints for making a top-quality cream of asparagus soup.
- The Perfect Garnish: While the asparagus is sauteing, you can actually take out a couple of pieces (the tips are nice for this) and set them aside to garnish the finished soup. Even small, thin slices of freshly sauteed asparagus add a hint of crisp crunch and a pretty presentation.
- Quality Is Everything: While you can make this soup with frozen asparagus, milk instead of cream, and bottled lemon juice, it truly shines when you have every ingredient as fresh and high-quality as possible.
- Add Peas: For a vibrant green color and a hint of sweetness, add half a cup of fresh or frozen peas to the soup while it cooks.
- Make It Vegan: You can use olive oil instead of butter, and add one peeled and cubed russet potato to the soup instead of cream. The potato will help thicken the soup and add a creamy texture and color. Add a little more broth or water if the soup seems too thick after blending.