Cream of White Asparagus Soup
Indulge in the silky elegance of Cream of White Asparagus Soup, a refined dish that highlights the delicate flavor of tender white asparagus. This velvety soup is crafted by blending sautéed yellow onions, a hint of garlic, and white asparagus simmered to perfection in a rich vegetable stock. A splash of heavy cream adds luxurious texture, while a dash of white pepper and fresh lemon juice balance the flavors beautifully. Garnished with tender asparagus tips and vibrant chives, this soup is a feast for both the palate and the eyes. Whether served as an appetizer or a light meal, this impressive yet easy-to-make recipe is perfect for spring gatherings or a cozy night in.
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Recipe Information
Ingredients
- 500 grams white asparagus
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 1 clove garlic
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoons white pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh chives
Instructions
Peel the white asparagus to remove the fibrous outer layer, starting just below the tip and working downward. Trim off the woody ends, then cut the asparagus into 2-inch pieces, reserving the tips separately.
Melt the butter in a large pot over medium heat. Dice the yellow onion and mince the garlic, then sauté them in the butter until softened and translucent, about 5 minutes.
Add the chopped asparagus (excluding the tips) to the pot and cook for 5 minutes, stirring occasionally to coat the asparagus in the buttery mixture.
Pour the vegetable stock into the pot and bring it to a gentle boil. Reduce the heat to low and let the soup simmer uncovered for 20 minutes until the asparagus is very tender.
Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, returning it to the pot afterward.
Stir in the heavy cream, and season with salt, white pepper, and the lemon juice. Gently reheat the soup over low heat but do not let it come to a boil.
In a small saucepan, simmer the reserved asparagus tips in boiling water for 2-3 minutes until tender but still slightly crisp. Drain and set aside.
Ladle the soup into bowls, garnish each serving with the cooked asparagus tips and a sprinkle of finely chopped chives. Serve immediately and enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 726 mg | 15% | |
*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.
