Cream of Asparagus Soup

This velvety cream of asparagus soup transforms fresh, tender asparagus into an elegant first course or light meal. The soup begins with sautéed onions and garlic in butter, creating a flavorful foundation. Fresh asparagus spears are then added and briefly cooked until bright green before being simmered in rich chicken or vegetable broth until tender.

The defining characteristic of this soup is its silky-smooth texture, achieved by puréeing the cooked ingredients until completely smooth, then enriching the mixture with heavy cream. The result is a luxurious soup with the distinctive earthy, slightly grassy flavor of asparagus balanced by the richness of the cream.

Seasoned simply with salt, white pepper, this soup allows the delicate asparagus flavor to take center stage. It can be garnished with a drizzle of cream, small asparagus tips, fresh herbs like chives or dill, or homemade croutons for textural contrast.

Perfect for spring when asparagus is at its peak, this soup can be served hot as a refined starter or chilled for a refreshing option on warmer days. Its pale green color and sophisticated flavor profile make it an impressive addition to dinner parties, while its straightforward preparation keeps it accessible for everyday cooking.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 cups chicken broth (or vegetable broth for vegetarian)
• ½ cup heavy cream (or half-and-half)
• Salt and freshly ground black pepper, to taste
• A squeeze of fresh lemon juice (optional, for brightness)
• Fresh asparagus or herbs (like parsley or chives) for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes). Add the garlic and cook for another 30 seconds.
2. Add the asparagus pieces to the pot and pour in the broth. Bring to a boil, then reduce heat and simmer until the asparagus is tender (about 8–10 minutes).
3. Using an immersion blender (or transferring in batches to a blender), puree the soup until smooth. Be careful with hot liquids!
4. Stir in the heavy cream. Heat gently until warmed through, but do not boil.
5. Season with salt, pepper, and a squeeze of lemon juice if using. Taste and adjust seasoning as needed.
6. Ladle into bowls and garnish with asparagus or chopped fresh herbs if desired.

Tips for Success:

• Use tender asparagus for the best flavor and texture — thin spears work wonderfully.
• For a greener soup, reserve a few tips of the asparagus, blanch them separately, and use them as a garnish.
• Want it dairy-free? Use coconut cream or a splash of almond milk instead of heavy cream.

Recipe Marbalet

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