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- Dish type
- Vegetable soup
- Asparagus soup
A wonderful spring soup. It's light, flavoursome and totally moreish. Serve with a crusty bread roll, if desired.
17 people made this
- 675g fresh asparagus, trimmed and cut into 5cm pieces
- 1 leek, sliced
- 1.5 litres water
- 1 tablespoon olive oil
- 15g unsalted butter
- 1 onion, chopped
- 2 1/2 tablespoons long-grain white rice
- 1 pinch salt
- 1 pinch ground black pepper
- 1/2 teaspoon lemon juice
MethodPrep:30min ›Cook:40min ›Extra time:1hr10min › Ready in:2hr20min
- In a large stock pot, combine the water, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
- In a medium frying pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to colour (about 8 minutes). Add 250ml of the warm stock and cook 10 more minutes.
- Strain the stock of the asparagus and leek ends and return to the stock pot. Add the contents of the frying pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
- Transfer soup to a food processor and puree. Strain this back into the stock pot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
Reviews & ratingsAverage global rating:(15)
Reviews in English (10)
I prefer a thicker creamier soup. It was ok but not great. I added some heavy cream to help it along. I will not make this again there are easier and better recipes out there.-22 Feb 2002
This recipe was quick and easy. I used chicken broth rather than plain water. My husband and I couldn't believe there was this much flavor without any milk or cream. Delicious...-29 Mar 2006
I made many changes to this recipe to make it pallatable. I used 3 leeks and did not add any onions. I browned the leeks and rice in 2 Tbsp of olive oil. I then cooked this mixture for 30 mins. I also added less water to the soup and added 1 vegetable bouillon cube for each two cups of water.-30 Dec 2007
When asparagus season rolls round, this is one of the first things we make. Asparagus Soup is a light and fresh soup, that is perfect for Spring. This creamy soup is low in calories and fat, but full of flavour.
Asparagus is such an underrated vegetable, and there is so much that you can do with it. We are going to be sharing more asparagus recipes, but this soup is one our our favourites. At just 115 calories for a big bowl, this plant based soup feels much more indulgent than it actually it.
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- ½ cup chopped onion
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon fresh lemon juice
In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Cream of Spinach and Asparagus Soup
- 2 tablespoons butter
- 1 medium leek, halved and chopped (white & light green parts only)
- 3 cloves of garlic, minced
- 1/2 pound asparagus, cut into 2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1 1/2 cups vegetable (or chicken) broth
- 2 cups loosely packed baby spinach
- 2 cups heavy cream
- Pancetta, diced
In a medium sized thick-bottomed pan, place pancetta over high heat and cook until crispy, 1 to 2 minutes. Remove from pan and set aside.
In the same pan melt the butter over medium high heat. Add the leeks and garlic and cook for 1 to 2 minutes, or until the garlic becomes fragrant. Add the asparagus and cook for another minute.
Stir in the salt, pepper, and flour and cook while stirring for 2 to 3 minutes or until the flour browns slightly.
Add wine and stock and stir well to combine. Cook for 2 more minutes before adding spinach and stir well until spinach has begun to wilt.
Reduce heat and stir in cream until smooth. Cook until thickened, about 2 minutes, and remove from heat.
Amazing Asparagus Recipes
As fancy as it might look on the plate, asparagus is far from fussy or difficult to cook. From simple, roasted sides to elegant risottos, see why it's well worth learning to cook and enjoy asparagus at home.
Photo By: Tara Donne ©Tara Donne
Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
Photo By: Kana Okada ©Kana Okada 2012
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2013 Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
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Asparagus and Cheese Tart
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Asparagus Fettuccine Carbonara
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Smoked Salmon and Asparagus Puffs
Spears of asparagus elevate both the look and flavor of Valerie's crowd-pleasing puffs, made with store-bought crescent roll dough and a tangy smoked salmon dip.
With more than 350 reviews, Ina's top-rated recipe for easy, roasted asparagus is a trusted standby for cooks at every skill level.
Slow-Cooker Asparagus Barley Risotto
This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Serve with wedges of lemon for an extra pop of brightness.
Eggplant and Asparagus Napoleons
For these party-ready stacks, Giada uses grilled slices of eggplant to sandwich layers of asparagus with a creamy ricotta spread.
Asparagus with Roasted Red Peppers
This simple side is fast, easy and delicious, thanks to roasted red peppers and crumbled feta cheese.
Frittata with Asparagus, Tomato and Fontina
Giada dices up asparagus to help them cook faster before adding in tomato, cheese and eggs for a quick and versatile frittata that's good hot or cold.
Tyler roasts asparagus at a higher oven temperature than you might be used to &mdash all you need is 10 minutes for his perfectly roasted asparagus.
Chicken and Asparagus Crepes
Asparagus, shallots and herbs are cooked in chicken broth to serve as both a sauce and a side in this dressed-up shortcut dish made with store-bought crepes and rotisserie chicken.
No need to pre-heat the oven here. A quick steam and a drizzle of olive oil and lemon are all you need for this 10-minute asparagus side.
Asparagus and Corn Fritters
Filled with sweet corn and tedner spring asparagus, these golden-brown fritters make eating your veggies a treat.
Trisha's egg and cheese-filled casserole is a perfect make-ahead dish for Easter or any springtime gathering. In addition to the bed of asparagus in the base of the casserole, asparagus "broth" or cooking liquid goes into the cheese sauce for extra flavor.
Asparagus, Pea and Zucchini Soup
Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
Asparagus with Prosciutto and Pickled Shallots
Dress up basic broiled asparagus with salty prosciutto and sweet pickled shallots.
Asparagus and Chicken Stir-fry
Skip the take-out tonight and make your own stir-fry starring asparagus and chicken in a flavorful soy-ginger marinade.
Chilled Asparagus Salad
Alex Guarnaschelli blanches and shocks asparagus to make a crispy, refreshing asparagus salad with a honey mustard vinaigrette.
Summer Veggie Flatbread
Trade your pizza dough for naan! Trisha heats hers up with asparagus, zucchini ribbons and grated parmesan for a flavorful and delicious flatbread.
Asparagus with Serrano Ham
Replace your average breadsticks with these thin and crispy stalks of asparagus bundled with slices of tasty serrano ham. You&rsquoll definitely want a double batch!
Asparagus, prepared simply, shines in Valerie's 10-minute side dish.
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Asparagus and Bread Soup with Pancetta
Geoffrey uses asparagus, spinach and bread to create this creamy pureed soup. Top with crispy pancetta, creme fraiche and chives for an Iron Chef-style presentation.
Lemon-Herb Asparagus Crostini
Impress your guests with these gorgeous crostini baguettes. They're topped with a bright and flavorful asparagus topping that no one will believe came together in just 15 minutes.
Creamy Farfalle with Cremini, Asparagus, and Walnuts
Walnuts, asparagus and cremini mushrooms lend this quick and hearty dinner its rustic appeal.
Cheesy Asparagus Tart
Ree&rsquos asparagus tart will have everyone looking forward to eating their veggies. She pairs the bright green stalks with buttery pie crust and a blend of fontina and ricotta cheeses. Yum!
Pesto and Prosciutto Asparagus
Elevate simple grilled asparagus with store-bought pesto and crispy prosciutto.
Cream of Asparagus Soup
Asparagus gives this creamy soup a pleasant pop of color &mdash and lots of fresh, spring flavor.
Asparagus, Bell Pepper and Mozzarella Quesadillas
This vegetarian-friendly quesadilla calls for a sweet and crunchy mixture of bell peppers and asparagus.
Risotto with Asparagus
In addition to the asparagus tips that top the dish, asparagus bottoms (which are normally tossed out) are used to create a flavored broth for cooking the risotto.
Shorter cuts help the s auteed asparagus cook faster in the pan for a 4-ingredient side that's ready in under 10 minutes.
Asparagus Egg Salad Tea Sandwiches
Whether you're treating yourself to afternoon tea or lunch al fresco, these dainty egg-and-asparagus sandwiches are a must-try.
Orecchiette with Truffle Asparagus Pesto
You'll find an unexpected umami flavor in this asparagus and basil pesto thanks to truffle pecorino cheese, plus a bit of texture from toasted hazelnuts.
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Take bacon-wrapped asparagus to the next level with a mouthwatering brown sugar glaze.
Want to health-ify pizza night a little bit? Top your homemade pies with fresh asparagus.
Shaved Asparagus and Prosciutto Salad
Although most recipes call for roasting, steaming or grilling asparagus til it's tender, you can also eat it uncooked! Shaving asparagus with a vegetable peeler turns it into crunchy ribbons, which can be dressed simply with lemon and olive oil, and paired with prosciutto and shaved Parmesan for a refreshing salad.
Cut your asparagus cook time down to 10 minutes by using the broiler. The result? Slightly charred asparagus that goes perfectly with a dressing of red wine vinegar and olive oil.
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
Bobby uses quinoa as the base of a healthy make-ahead salad with grilled asparagus, olives, goat cheese and a red wine vinaigrette.
Asparagus and Spinach Frittata
For this deliciously green frittata, Katie Lee mixes asparagus and spinach (feel free to toss in other leftover veggies!) with creamy goat cheese and salty Parmesan, and cooks the mixture in a springform pan for a brunch-worthy presentation.
Roasted Asparagus with Hollandaise
Hollandaise can go on more on just eggs! The next time you roast asparagus, whip up a quick sauce in your blender to add to the dish.
Orecchiette with Asparagus and Peas
Lidia Bastianich builds a simple, springy pasta dish with classic Italian ingredients &mdash garlic, olive oil and fresh pepper &mdash alongside in-season asparagus, peas and a generous topping of grated cheese.
Asparagus Pesto Pasta
Pesto is so flavorful you'll never even know the asparagus is in there, making this dish perfect for kids who aren't sure about eating green veggies.
Go vegetarian on taco night with this perfect-for-spring version. Charred asparagus, cotija cheese and salsa verde give this meatless meal tons of flavor.
Cream of Asparagus Soup
Sunny builds a creamy and satisfying asparagus soup with the help a few aromatics, chicken stock and sour cream.
Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts
This easy recipe starts with a grill hack courtesy of Geoffrey. If you're worried about losing asparagus through the grates, flip a cooling rack upside down and put it straight on the grill to hold the stalks while they cook. Meanwhile, you can prepare what GZ calls a Caesar-style vinaigrette (sans egg and anchovies) with four ingredients: olive oil, lemon, Pecorino-Romano and pine nuts. When the asparagus is done cooking, serve it with a drizzle of dressing and a generous sprinkle of cheese and pine nuts.
Asparagus Pasta Salad
Asparagus, endive, red bell pepper and green peas add wonderful color and texture to this vegetarian pasta salad.
Asparagus with Mustard Hollandaise
Tender asparagus and creamy hollandaise sauce are a classic pair &mdash and, for good reason: the notes of butter and lemon in the sauce give this simple side dish rich flavor with just the right amount of lift.
Use your vegetable peeler to turn asparagus into "noodles" and toss with a homemade pesto for healthy dish in 30 minutes.
The tastiest way to eat veggies? Fry them up! Coat each asparagus stalk in the batter and fry in batches in hot vegetable oil until crisp. Crunchy and tender &mdash almost like vegging out on French fries.
Mushroom Barley and Roasted Asparagus Salad
Pile fragrant seasoned barley and button mushrooms on top of roasted asparagus for a guilt-free indulgence.
Trisha cooks up a quick breakfast frittata on the stove with just a handful of ingredients &mdash asparagus, onion, feta, egg and heavy cream &mdash before setting it under broiler for a few minutes until it's golden brown and ready to serve.
White Bean and Asparagus Salad
You'll be surprised at how easy it is to make the long, beautiful ribbons of asparagus that make this salad special. Simply shave each spear with a vegetable peeler.
Looking to up your brunch game? This open-faced, cheesy melt is the new avocado toast! With tender asparagus, crab meat and a cheesy topping, what&rsquos not to love?!
Kitchen Diva: Asparagus is perfect for spring recipes
Nothing says spring like a beautiful bunch of crisp asparagus. While asparagus is available year-round, it’s much better when purchased locally.
Asparagus is easy to select and prepare and comes in a variety of vibrant colors, including green, violet, purple and white. It also grows wild and is commercially available fresh, frozen and canned. The stalks range in size from colossal to small.
Various types and colors of asparagus can be used without any noticeable difference in the taste, so mix and match colors and sizes for visual interest.
Asparagus should be crisp and firm, not limp or wrinkled, with tightly closed tips. Dull colors and ridges in the stems are an indication of a lack of freshness. The stalks should not be limp or dry at the cut and of uniform thickness.
If you’re planning to use the asparagus on the same day, rinse it under cool water and pat the stalks dry with a paper towel. Smaller stalks can be broken or cut at the point where the stem naturally snaps.
Peeling the end of thicker stalks with a paring knife or a vegetable peeler removes any woody stems and can be done up to 2 hours before cooking. Place the prepared asparagus in a plastic bag in the refrigerator to stay crisp until ready to cook.
Fresh asparagus should never be washed or soaked before storing. If the asparagus is bound with a rubber band, remove it, as it will pinch and bruise the stalks.
Asparagus can be stored for up to two days if the stalks are trimmed and placed upright in a jar with about an inch of water in the bottom. Cover the asparagus with a plastic bag and store the spears in the refrigerator.
Asparagus cooks in minutes and can be prepared steamed or boiled in the microwave or oven. It tastes delicious hot or cold, and it also freezes well if blanched first in hot water.
Asparagus is a nutritional powerhouse. One-half cup of cooked asparagus contains significant amounts of folic acid, vitamin C, potassium and beta-carotene. It’s also a heart-healthy food and a natural diuretic.
This versatile vegetable works well as a room-temperature appetizer, blended into a soup, as a flavorful side dish, the main ingredient in a colorful salad or as part of a main course like my recipe for Lemon Chicken with Asparagus. Preparing asparagus is a delicious and nutritious way to celebrate spring.
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Did you guys know that my husband can cook his butt off? He&rsquos developed many of the recipes you see here on this site, and this asparagus is another one of his specialties. It is simple, easy, and delicious.
We love doing this on our Traeger wood-pellet grill to add a touch of smoke to the mix, and I think you will too. If you don&rsquot have a Traeger yet, don&rsquot let that stop you. This will work just as well on whatever grill you have.
Visit my Traeger Recipe Collection for all of our awesome recipes in one convenient spot.
Grilled Asparagus is a special treat of the summer months when asparagus is tender and plentiful, and we like to have it as often as possible.
Serve this up at your next BBQ, and watch it disappear onto even the pickiest palates.
HOW TO GRILL ASPARAGUS
- Heat up grill
- Put seasoned asparagus on the grill
- Close grill for 4 minutes
- Open Grill
Seriously though &ndash this is so easy. You don&rsquot really need a &ldquorecipe&rdquo, but I&rsquom glad you showed up here for one anyway!
How to Grill Asparagus In Foil
We like to do a quick tin-foil tray with some sides on it around these parts. You don&rsquot want that butter to run right off the edge!
I recommend non-stick foil always and forever because I love that stuff with all of my everything, but if you don&rsquot have any I always recommend a little cooking spray on your cooking vessel pre-grilling.
Once that&rsquos done you just pop it on the grill. It cooks in minutes, but don&rsquot overdo it! You definitely want this to be a little under rather than a little over. No one likes limp mushy asparagus.
How to Cook Asparagus on the Grill
- Preheat your grill! You want it hot when you put it on there.
- Don&rsquot skimp on the seasonings.
- LESS IS MORE. Please don&rsquot overcook!
- Make more than you think you&rsquoll need. Even my vegetable-haters LOVE this. You&rsquore going to want seconds.
- Buy the thin asparagus. No thicker than a pencil is ideal.
- Snap off the ends to prevent you from getting the tough woody parts.
WHAT TO SERVE WITH GRILLED ASPARAGUS
- A homemade Strawberry Lemon Daiquiri for sipping while you are standing over that hot grill!
- How about a Grilled Vegetable Pasta salad while you&rsquore at it!
- What about your main dish? This Grilled Pork Tenderloin with Fresh Herb Sauce is fast, easy, and AMAZING.
- are amazing for an appetizer or a main dish! are a new family favorite. You don&rsquot need a Traeger to make these, but you&rsquore going to want one.
- Speaking of Traegers, this Grilled Chicken will blow your mind.
Featured Reviews from Real Readers!
Stacey says, &ldquoTruly the best asparagus recipe I&rsquove ever had! My husband, who isn&rsquot crazy about asparagus, had seconds of this!! We have already made this close to 10 times this summer!&rdquo
- Coarse salt and freshly ground black pepper
- 2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 large shallot, sliced crosswise, plus 1/2 large shallot
- 1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
- 1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
- 1/2 cup heavy cream
Bring 6 cups water to a boil in a medium saucepan season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
Make the croutons:
Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.
Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.
Make the soup:
Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.
Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.
Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.
To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.
Make Ahead Tips
Once completely cooled, the croutons can be stored in an airtight container for a couple of days. The soup will keep, covered and refrigerated, for up to 2 days.
Move over, tomato bisque – this silky, rich cream of asparagus soup is here to steal the spotlight! If you’re a fan of decadent soups that really hit the spot, you’re going to be obsessed with this easy recipe.
I feel like cream of asparagus soup doesn’t get the recognition it deserves, and that’s a shame! Once you try a bite of this seriously flavor-packed soup, I know you’ll agree with me too. This is really the unsung hero of creamy vegetable soups.
It’s not just rich and creamy, though, it’s also deliciously fresh! You can enjoy a warm bowl of this soup on a hot summer night and still be totally satisfied. It’s the best of both worlds!
How to Make It
You’re going to love how simple this vibrant soup is to whip up. In just a few easy steps, you’re going to have the BEST cream of asparagus soup!
Prepare. Prepare the pot by melting butter and olive oil over medium heat.
Add the veggies. Start by cooking the onion until it’s soft. Then, toss in the garlic and cook until it’s fragrant. Next, add the asparagus to the mix and cook until it’s bright green and softened.
Simmer. Stir in the stock and bring the mixture to a simmer, allowing it to cook for about 10 minutes.
Puree. Using an immersion blender (or regular blender), puree the soup.
Make it creamy. Once it’s been pureed, stir half and half or heavy cream along with the lemon zest into the soup. Warm the creamy mixture over low heat.
Tips for Blending the Silkiest Cream of Asparagus Soup
- When blending with either blender, really make sure to get all the pieces. In order for this soup to be creamy, you want all the vegetables to be blended down completely. Chunks of veggies aren’t very desirable in this silky soup.
- If you’re using a regular blender instead of an immersion blender, be sure to cover the lid with a towel and hold it in place while stopping to remove the lid a couple times. This will help you avoid overheating the blender.
What should I garnish cream of asparagus soup with?
Besides seasoning with a few pinches of salt and pepper, also garnish each bowl with a dollop of sour cream and a sprinkle of fresh herbs.
If you’re serving this soup as a summertime meal, try adding some lemon juice and zest to keep it light and fresh!
Can I make this soup even creamier?
Yes, you definitely can! There are two ways to making this soup creamier than it already is.
One method is just to add more cream to the final product until you reach the desired consistency. Both half and half or heavy cream will work for this.
The second and preferred way of adding extra creaminess is to add cold butter after stirring in your choice of cream. Stir the cold butter into the warm asparagus soup until it melts for a truly delicious result.
How long will it stay fresh?
In an airtight container in the refrigerator, cream of asparagus soup will stay fresh for up to 2 days.
Do not garnish any of your leftovers until they’re reheated and ready to serve. That way, the lemon juice, sour cream and herbs all stay fresh. It will greatly improve the quality of your leftover soup to have these fresh garnishes!
Whether it’s the dead of winter or the heat of summer, you’re going to be so satisfied with this simple cream of asparagus soup. Make a big batch for dinner tonight!
Have any leftover asparagus? Don’t let it go to waste! Here are some of my favorite asparagus recipes.