Description
This creamy asparagus soup is a smooth and comforting dish perfect for spring. Made with fresh asparagus, tender potatoes, and a touch of heavy cream, it’s a velvety blend of flavors that warms the soul. Easy to prepare on the stovetop, this soup is gluten-free and vegetarian, making it a versatile choice for a light lunch or elegant starter.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
Main Ingredients
- 2 pounds fresh asparagus, woody ends trimmed and cut into 2-inch pieces
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
Finishing Touches
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh chives or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3 to 4 minutes until they are softened and release a fragrant aroma.
- Add Vegetables and Broth: Incorporate the chopped asparagus and diced potato into the pot, then pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer Until Tender: Once boiling, reduce the heat to a simmer and cook for 20 minutes, or until the asparagus and potato are tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat and use an immersion blender to blend the soup until it reaches a smooth and creamy consistency.
- Finish with Cream and Seasoning: Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust the seasoning to your preference. If the soup has cooled, gently reheat it over low heat.
- Serve Garnished: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley for a burst of color and fresh flavor.
Notes
- For a lighter variation, you can substitute half-and-half or coconut milk for the heavy cream.
- If your asparagus stalks are thick, consider peeling the lower portions to ensure the soup remains smooth.
- This soup pairs excellently with crusty bread, perfect for dipping.
