Description
A smooth and vibrant asparagus soup with fresh herbs and a light, creamy texture. Perfect for spring, this comforting dish highlights the delicate flavor of asparagus.
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion (chopped)
- 2 garlic cloves (chopped)
- 2 pounds asparagus (trimmed and cut into pieces)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional)
- Salt (to taste)
- Black pepper (to taste)
- Fresh herbs such as chives or parsley (for garnish)
- Lemon juice (to taste)
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add asparagus pieces and broth. Bring to a boil, then reduce heat and simmer until asparagus is tender, about 10–15 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or standard blender.
- Return soup to the pot, stir in heavy cream if using, and season with salt, pepper, and a squeeze of lemon juice.
- Warm gently and serve garnished with fresh herbs.
Notes
- For a lighter version, omit the cream.
- Reserve a few asparagus tips to blanch separately and use as garnish.
- Adjust thickness by adding more broth if needed.
- Store in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
