Description
A quick and creamy asparagus soup that’s perfect as a light lunch or a starter for dinner, featuring fresh asparagus for a bright flavor.
Ingredients
Main Ingredients
- 1 lb fresh asparagus, trimmed and cut into pieces (Use fresh, firm asparagus for the best flavor.)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth (Use vegetable broth for a vegetarian option.)
- 1 cup heavy cream (Substitute with coconut cream for a dairy-free version.)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon juice (optional, for garnish) (A splash of lemon helps the color and flavor.)
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- Add the asparagus pieces and stir for a few minutes.
- Pour in the broth and bring to a boil. Reduce the heat and simmer until the asparagus is tender, about 10-15 minutes.
- Using an immersion blender or a regular blender, purée the soup until smooth.
- Stir in the heavy cream and season with salt, pepper, and lemon juice if desired.
- Serve hot, garnished with extra asparagus tips or croutons if you like.
Notes
Let the soup cool to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. For extra flavor, consider adding fresh dill or chives at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Starter
- Cuisine: American