Asparagus Soup (Print Version)

A light and elegant spring soup featuring fresh green asparagus blended to silky smooth perfection with cream and seasonal vegetables.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 small onion, chopped
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 1/4 cups vegetable broth
06 - 2/3 cup heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - Reserved asparagus tips, blanched
12 - Chopped fresh chives or parsley, optional

# How To Make It:

01 - In a large saucepan, melt butter over medium heat. Add onion, leek, and potato, and sauté for 4 to 5 minutes until softened but not browned.
02 - Add asparagus stalks, reserving tips, and continue cooking for 2 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
04 - Meanwhile, blanch reserved asparagus tips in boiling salted water for 1 to 2 minutes until just tender. Drain and reserve for garnish.
05 - Using an immersion blender or working in batches with a countertop blender, puree soup until smooth.
06 - Stir in cream and bring soup back to a gentle simmer. Season with salt, pepper, and nutmeg if desired. Add lemon juice to brighten flavor.
07 - Ladle soup into bowls and garnish with blanched asparagus tips and fresh herbs.

# Expert Tips:

01 -
  • The balance of earthiness and delicate flavor makes this soup feel like something from a high-end restaurant, but I promise its deceivingly simple to make.
  • The velvety texture soothes your soul while still feeling light enough for a starter or lunch that wont weigh you down.
02 -
  • Never boil the soup after adding cream or youll risk it separating and looking curdled.
  • The thickness of asparagus stalks affects cooking time, so test for tenderness before blending.
03 -
  • Save the tough asparagus ends to simmer in your broth for 20 minutes before straining and using in the recipe for even more asparagus intensity.
  • A splash of truffle oil instead of herbs for garnish elevates this soup to special occasion status with minimal effort.
Go Back