Cream of Asparagus Soup is a delightful springtime dish that showcases the tender, vibrant flavors of fresh asparagus.

This soup is not only rich and creamy but also celebrates the essence of the season, making it a perfect starter for elegant dinners or a comforting meal for a cozy night in. With its bright green color and luscious texture, it’s a feast for both the eyes and the palate.

Asparagus is a nutrient-rich vegetable, packed with vitamins A, C, E, K, and various B vitamins, as well as fiber and antioxidants.

This creamy soup highlights the natural sweetness of asparagus and can be easily modified for different dietary preferences.

Whether served hot or chilled, Cream of Asparagus Soup is versatile and delicious, making it a staple in many kitchens during asparagus season.

Ingredients:

For the Soup:

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or unsalted butter
• 4 cups vegetable or chicken broth
• 1 medium potato, peeled and diced (for added creaminess)
• 1 cup heavy cream or coconut milk (for a dairy-free version)
• Salt and black pepper, to taste
• Juice of 1 lemon (about 2 tablespoons)
• Zest of 1 lemon (optional, for garnish)
• Fresh chives or parsley, chopped, for garnish

Instructions:

Step 1: Prepare the Asparagus

Wash and Trim – Rinse the asparagus under cold water and trim the woody ends. Cut the asparagus into 1-inch pieces, setting aside a few tips for garnish if desired.

Step 2: Sauté the Aromatics

Heat Oil or Butter – In a large pot, heat the olive oil or butter over medium heat until melted.

Sauté Onion and Garlic – Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 3: Cook the Asparagus and Potato

Add Asparagus and Potato – Add the chopped asparagus and diced potato to the pot, stirring to coat with the onion and garlic mixture.

Pour in Broth – Add the vegetable or chicken broth, bring the mixture to a boil, then reduce heat to a simmer. Cook for about 15 minutes or until the asparagus and potato are tender.

Step 4: Blend the Soup

Blend Until Smooth – Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, blending until smooth. If using a regular blender, allow the soup to cool slightly before blending and be cautious of hot liquids.

Step 5: Add Cream and Seasoning

Stir in Cream – Return the blended soup to the pot and stir in the heavy cream or coconut milk. Heat gently over low heat until warmed through, but do not boil.

Season – Add the lemon juice, and season with salt and black pepper to taste. Adjust seasoning as desired.

Step 6: Serve

Garnish and Enjoy – Ladle the soup into bowls, garnishing with the reserved asparagus tips, lemon zest, and chopped chives or parsley. Serve hot, or let it cool slightly and serve chilled if desired.

Chef’s Note:

Choosing Asparagus: When selecting asparagus, look for firm, bright green stalks with closed tips. Thicker stalks are generally more tender and flavorful. If you can find organic asparagus, it’s worth the investment for a fresher taste.

Potato Alternatives: The potato adds creaminess to the soup, but you can also use cauliflower for a lighter option or omit it altogether for a thinner soup. If you’re looking to keep the soup lighter, consider using low-fat milk instead of heavy cream.

Vegan Version: For a vegan adaptation, substitute the heavy cream with coconut milk or cashew cream. Use vegetable broth and ensure the olive oil is used instead of butter.

Herb Variations: Feel free to experiment with fresh herbs like thyme, dill, or basil to enhance the flavor profile. Adding a pinch of nutmeg can also elevate the creaminess of the soup.

Storing Leftovers: This soup can be stored in an airtight container in the refrigerator for up to 3 days. It reheats well, but you may need to add a splash of broth or water to thin it out if it thickens.

Nutrition Information (per serving, based on four servings):

• Calories: ~250 kcal
• Protein: 6g
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 20g
• Fiber: 4g
• Sugars: 2g
• Cholesterol: 50mg

Sodium: 600mg

Note: Nutritional values are approximate and may vary based on the ingredients and quantities used.

Tips for Perfect Cream of Asparagus Soup:

Blending: For an ultra-smooth texture, blend the soup in batches if necessary. Ensure that the lid is slightly ajar to allow steam to escape to avoid pressure buildup.

Chilling the Soup: If serving chilled, allow the soup to cool completely before refrigerating. It’s best to chill for at least 2 hours or overnight for the flavors to meld.

Serving Suggestions: This soup pairs beautifully with crusty bread, croutons, or a light salad for a complete meal. For a touch of elegance, drizzle a bit of truffle oil over each bowl before serving.

Make Ahead: You can prepare the soup up to the blending stage, then refrigerate it for up to a day. When ready to serve, simply heat it up, stir in the cream, and season.

Cream of Asparagus Soup is not only a delicious way to enjoy asparagus but also a versatile dish that can adapt to various dietary needs. Its creamy texture, bright flavor, and vibrant color make it a delightful addition to any meal, whether served as a starter or a main course. Enjoy this soup on its own or pair it with your favorite sides for a comforting, satisfying experience.

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