Description
This creamy asparagus soup is a velvety and delicious way to enjoy fresh asparagus. It’s perfect as a starter or a light meal.
Ingredients
Scale
- 1 lb (450g) fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion is translucent.
- Add the asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the asparagus is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Heat gently over low heat, but do not boil.
- Season with salt, pepper, and lemon juice (if using).
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 24
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 80