This Cream of Asparagus Soup brings the essence of spring into your kitchen. With its vibrant green hue and a hint of citrus, every spoonful bursts with the fresh flavor of crisp asparagus. After several iterations, I’ve discovered the perfect balance of creaminess and brightness, making it ideal for a light lunch or dinner paired with toasted sourdough. For another delightful option, check out my Creamy Vegetable Soup.
About Cream of Asparagus Soup
This creamy soup celebrates the season’s best, highlighting the delicate flavor of asparagus. I tested this recipe numerous times, adjusting ingredients to enhance its refreshing qualities. It quickly became a family favorite during springtime gatherings, showcasing how simple ingredients can create something extraordinary.
- Quick to prepare, taking only 45 minutes from start to finish.
- Budget-friendly, featuring ingredients you might already have on hand.
- A family favorite, with cozy flavors that appeal to all ages.
- Did you know? Asparagus is rich in vitamins A, C, E, and K, making this soup a nutritious choice.
Key Ingredients & Their Roles
- Asparagus: The star of the dish; opt for fresh, vibrant spears for the best flavor.
- Heavy Cream: Adds richness and smooth texture; can be replaced with coconut cream for a dairy-free option.
- Sweet Onion: Provides a subtle sweetness; leeks can be used for a different flavor profile.
- Lemon Juice: Brightens the soup’s flavor; alternatively, a splash of white wine can enhance the taste.
How to Make Cream of Asparagus Soup
- In a large pot over medium-low heat, melt the butter. Add diced onions, minced garlic, and a generous pinch of salt and pepper. Sauté until softened and fragrant, around 5 minutes.
- Stir in the asparagus pieces and dill, cooking for an additional 5 minutes until they brighten in color.
- Pour in the stock and bring to a boil. Reduce heat to a simmer, cooking until the asparagus is tender, about 10 to 15 minutes.
- Carefully transfer the mixture to a blender or use an immersion blender to puree until smooth. Return to the pot, then stir in the cream and lemon juice. Adjust seasoning as necessary before serving.
Pro Tips & Troubleshooting
- To enhance the soup’s flavor, try roasting the asparagus before adding it to the pot for a deeper taste.
- A common mistake is overcooking the asparagus; aim for tender but not mushy spears to maintain some texture.
- Consider substituting fresh dill with thyme or basil for a seasonal twist that complements asparagus well.
- Scaling this recipe is straightforward; simply double or halve the ingredients while maintaining the same cooking times.
Storage & Make-Ahead Guide
This Cream of Asparagus Soup keeps well in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months. When reheating, avoid boiling as this can alter the creaminess—gentle warming on the stovetop is best. I found that freezing maintains most flavors, but the texture is slightly different when thawed.
Serving Suggestions
This soup pairs wonderfully with a slice of crusty sourdough or a light garden salad. For an extra layer of flavor, a sprinkle of crumbled feta on top complements the asparagus beautifully. Also, check out my Vegetable Soup for another vibrant option!
Frequently Asked Questions
- Can I use frozen asparagus? Yes, but fresh asparagus provides a brighter flavor and texture.
- How can I make this soup vegan? Substitute heavy cream with coconut cream and vegetable stock.
- What can I add for extra protein? Consider incorporating cooked chicken or white beans for added heartiness.
- Is it possible to make this soup ahead of time? Absolutely; it stores well and can be reheated.
- Can I blend the soup with an immersion blender? Yes, it’s a great way to create a smooth texture directly in the pot.
Final Thoughts
This Cream of Asparagus Soup is a delightful addition to any spring gathering. I love to enjoy it with a salad for a light meal. Please share your results, and let me know how yours turned out!
More Recipes You’ll Love
- Creamy Tuscan Ravioli Soup – a rich and creamy alternative with complementary flavors.
- Hungarian Mushroom Soup – similar texture and umami profile, perfect for soup lovers.
- Potato Leek Soup – a classic creamy soup that pairs well with asparagus.
- Vegetable Soup – a healthy, colorful mix that goes well as a side.
- Creamy Italian Meatball Soup – hearty and comforting with a creamy base.
Cream of Asparagus Soup
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- to taste kosher salt
- to taste pepper
- 2 pounds asparagus spears cut into pieces with stems removed
- 0.5 teaspoon dried dill
- 3 cups vegetable or chicken stock
- 0.5 cup heavy cream plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- to taste crumbled feta cheese for garnish
Instructions
- Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes.
- Stir in the asparagus and dill. Cook for another 5 minutes.
- Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
- Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
- Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
- Serve with a few drops of cream on top and the top of an asparagus spear. Sprinkle on crumbled feta for garnish.