Cream of Fresh Asparagus Soup
Indulge in the velvety richness of Cream of Fresh Asparagus Soup, a comforting yet elegant dish that's perfect for showcasing the delicate, earthy flavor of fresh asparagus. This recipe combines tender asparagus spears, sautéed yellow onion, garlic, and a buttery roux to create a lush, creamy base that’s irresistibly smooth thanks to an immersion blender. A touch of heavy cream adds luxurious depth, while a splash of lemon juice brightens the flavors with a hint of tanginess. Finished with a garnish of vibrant asparagus tips and freshly chopped parsley, this soup is as beautiful as it is satisfying. Ready in under an hour, it’s an ideal starter or light meal for springtime entertaining or weeknight dinners. Keywords: fresh asparagus soup, creamy asparagus recipe, spring soup recipes, asparagus chowder, easy cream soup.
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Recipe Information
Ingredients
- 1 pound fresh asparagus
- 1 medium yellow onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the asparagus thoroughly and trim off the tough ends. Cut the asparagus into 1-inch pieces, reserving a few tips for garnish if desired.
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté for 4-5 minutes, stirring frequently, until the onion is translucent.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the soup.
Gradually add the broth to the pot, whisking constantly to combine and prevent lumps.
Add the asparagus pieces (except reserved tips) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the asparagus is tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, salt, black pepper, and lemon juice. Simmer for 5 more minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
Separately, blanch the reserved asparagus tips in boiling water for 1-2 minutes, then shock them in ice water to maintain their bright green color.
Serve the soup hot, garnished with asparagus tips and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
