This dish stands out with its bright, velvety texture and a burst of fresh asparagus flavour, lightly intertwined with a hint of garlic and finished with a creamy touch.
Asparagus Soup Recipe
Creating a bowl of this Asparagus Soup transforms simple, fresh ingredients into a delicate yet flavorful delight. With asparagus at its heart, enhanced by the rich undertones of heavy cream and a zesty splash of lemon juice, each spoonful is a creamy, comforting escape. The essence of asparagus is captured beautifully, promising a light, yet richly satisfying meal. It’s an ideal choice for both an elegant start to dinner or as a standalone dish that brings the taste of spring to your table in just 30 minutes!
Ingredients
- 2 pounds green asparagus stalks
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 yellow onion, , diced
- salt and fresh ground pepper, to taste
- 2 cloves garlic, minced
- 5 cups low-sodium vegetable broth
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice,, or to taste
- chopped fresh parsley, for garnish
Instructions
- Trim asparagus by snapping off the tough woody ends. Discard the ends.
- Cut the stalks of asparagus into 1-inch pieces; set aside.
- Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot. Stir in the onions and cook for 1 minute.
- Add the asparagus pieces, stir in the minced garlic, and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
- Add the vegetable broth and bring to a boil; lower the heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes or until the asparagus is softened.
- Remove the lid and puree the soup with an immersion blender, or purée the soup in batches in a regular blender until completely smooth.
- Pour the blended soup back into the pot and set over medium-high heat.
- Whisk in the heavy cream and lemon juice and bring the soup to a slow boil. Whisk in the remaining tablespoon of butter.
- Remove from heat; taste the soup and adjust accordingly.
- Sprinkle with parsley and serve.
Serving Suggestions
- Crusty Bread
- Roasted Rack of Lamb
- Grilled Salmon
- London Broil
- New York Strip Steak
- Crab Stuffed Salmon
- Seared Scallops
Tips and Tricks
- Trim the woody ends off the asparagus spears before chopping them into 1 to 2-inch pieces for cooking.
- Use a combination of butter and olive oil to sauté onions first, which will add richness and depth of flavor to the soup.
- Stir in fresh lemon juice at the end to enhance the flavor, bringing out the brightness of the asparagus.
- Always taste your soup after cooking, adjusting the seasonings if necessary, and garnish with fresh herbs and parmesan cheese as preferred.
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