Ready in: 40 minutes · Serves: 6 · Technique: Blending · Storage: Airtight container in the refrigerator for up to 4 days.
Quick Answer
A creamy and vibrant soup that blends fresh asparagus with a hint of lemon, perfect for warming up during the chilly autumn days.
As the chill of autumn settles over New York City, I find solace in the kitchen, especially as Thanksgiving and Christmas approach. There’s something incredibly comforting about a warm bowl of soup, and this Creamy Asparagus Soup has quickly become a staple for me during this season. With its vibrant green color and luscious texture, it captures the essence of spring while reminding us of the cozy gatherings around the dining table.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- It’s a comforting dish perfect for chilly autumn days.
- The vibrant green color and creamy texture make it visually appealing and delicious.
- Quick and easy to prepare, ideal for cozy gatherings or weeknight dinners.
- Leftovers store well, making it great for meal prep.
- Brightened with lemon juice, it balances rich flavors with refreshing acidity.
Ingredients
Gather these fresh ingredients to create a delightful Creamy Asparagus Soup:
Vegetables
- 2 pounds fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 cloves minced garlic
Liquids
- 4 cups vegetable broth (or chicken broth for richer flavor)
- 1 cup heavy cream
- Juice of 1 lemon (for brightness)
Other Ingredients
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
- Optional: Crème fraîche or Greek yogurt for serving
How to Make Creamy Asparagus Soup (Step-by-Step)
Follow these simple steps to whip up a delicious bowl of Creamy Asparagus Soup:
Step 1: Sauté the Aromatics
In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Once it begins to foam, add the diced medium onion. Sauté until the onion is translucent, about 5 minutes. Then, stir in the minced garlic, allowing it to cook just until fragrant—your kitchen will fill with a nutty aroma.
Step 2: Add the Asparagus
Next, toss in your chopped asparagus. Let it sauté for about 8 minutes until it’s bright green and slightly tender, bringing in a sense of freshness even on the coldest days.
Step 3: Simmer
Pour in the 4 cups of vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes, stirring occasionally, until the asparagus becomes fork-tender but still vibrant in color.
Step 4: Blend It Up
Remove the pot from heat and carefully blend the mixture using an immersion blender until the soup reaches a silky smooth consistency. For those without an immersion blender, transfer the soup in batches to a high-speed blender, ensuring to blend until glossy and fully combined.
Step 5: Add the Cream
Stir in 1 cup of heavy cream and squeeze in the juice of one lemon for enhanced flavor. Taste and season with salt and black pepper, adjusting as necessary for your palate.
Step 6: Serve
Ladle the soup into bowls, adding a dollop of crème fraîche or Greek yogurt if desired. A sprinkle of freshly cracked black pepper on top adds a perfect finishing touch.
Common Mistakes to Avoid
- Overcooking the Asparagus: Keep an eye on the asparagus while it cooks. Overcooking can lead to a dull color and muted flavor.
- Not Blending Enough: To achieve that creamy texture, ensure you blend well. If you have any chunks, it could detract from the delightful mouthfeel.
- Skipping the Lemon Juice: Don’t overlook the acidity! The lemon juice brightens the soup and balances the richness of the cream.
Tips and Tricks for Success
- Add Fresh Herbs: For an elevated flavor, consider adding a handful of fresh basil or parsley just before serving.
- Garnish: Chopped chives or toasted pumpkin seeds can make for a beautiful garnish that adds both texture and flavor.
- Pairing: This soup pairs wonderfully with a crisp white wine or a warm, crusty loaf of sourdough bread.
Variations
- Replace asparagus with other seasonal vegetables like peas or broccoli for a different flavor.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Use chicken broth instead of vegetable broth for a heartier taste.
How to Serve
- Ladle the soup into bowls and top with a dollop of crème fraîche or Greek yogurt.
- Sprinkle freshly cracked black pepper or herbs on top for added flavor.
- Serve alongside crusty bread or crackers for a complete meal.
Make Ahead and Storage
- Make Ahead: Feel free to prepare the soup in advance and store it in the refrigerator.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove or in the microwave, stirring in cream before serving.
- Freezing: You can freeze the soup for up to 2 months; leave out the heavy cream if freezing.
Recipe Notes / What I Learned
While crafting this soup, I discovered the importance of balancing flavors. The acidity from the lemon truly elevates the soup, making it not just a comforting dish but a refreshing one as well.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 6g protein · 10g carbs · 22g fat
Delicious Creamy Asparagus Soup
Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic until fragrant.
- Add the chopped asparagus and sauté for about 8 minutes until bright green and slightly tender.
- Pour in the vegetable broth and bring to a gentle simmer. Cook for about 15 minutes until the asparagus is fork-tender.
- Blend the mixture until silky smooth using an immersion blender. Alternatively, transfer it to a high-speed blender.
- Stir in the heavy cream and lemon juice, season with salt and black pepper to taste, and serve hot.
- Ladle into bowls and top with a dollop of crème fraîche or Greek yogurt if desired.
Notes
FAQs
Can I use frozen asparagus for this soup?
Yes, you can use frozen asparagus, but fresh asparagus will provide a better flavor and texture. If using frozen, be sure to thaw it before cooking.
How can I make this soup vegan?
To make this recipe vegan, substitute the heavy cream with coconut cream or a plant-based cream alternative, and use vegetable broth instead of chicken broth. Ensure that the butter is replaced with a vegan butter alternative as well.
Can I prepare this soup in advance?
Absolutely! You can make this soup ahead of time and store it in the refrigerator for up to 4 days or freeze it for up to 2 months. Just remember to add the cream when reheating.
