Cream of Asparagus Soup
Cream of Asparagus Soup transports you to a sunny spring garden with its vibrant green hues and rich, velvety texture. Each spoonful bursts with the sweet, earthy flavor of fresh asparagus, accented by a hint of lemon and a touch of cream. Perfect for cozy dinners or elegant brunches, this soup is a celebration of simplicity and sophistication, making it an unforgettable dish to share with family and friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 1 lb fresh asparagus (trimmed and chopped)
- 1 medium yellow onion (chopped)
- 2 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Prepare your asparagus by washing it thoroughly and chopping it into one-inch pieces.
- In a large pot over medium heat, melt the butter. Add onions and garlic, sautéing until translucent (about 5 minutes).
- Stir in the chopped asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes, until tender.
- Blend the mixture until smooth using a blender or immersion blender. Return to the pot over low heat.
- Stir in the heavy cream and lemon juice. Season with salt and pepper, simmering gently for another 5 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For added flavor, experiment with herbs such as thyme or dill. To make it vegan-friendly, substitute heavy cream with coconut milk or cashew cream. Serve garnished with croutons or fresh herbs like chives for extra flair.