Fresh Cream of Asparagus Soup from the Farm
Indulge in the creamy, farm-fresh goodness of this "Fresh Cream of Asparagus Soup from the Farm," a wholesome dish that celebrates the vibrant flavors of peak-season asparagus. In just 45 minutes, you'll transform simple ingredients—like tender asparagus, sweet yellow onion, and rich heavy cream—into a velvety, perfectly seasoned soup. The earthy notes of asparagus are elevated with a splash of bright lemon juice and a touch of garlic, while a garnish of sautéed asparagus tips and fresh parsley adds a beautiful finishing touch. Perfect as a starter or a light meal, this comforting soup pairs wonderfully with crusty bread or a crisp side salad. Whether you're a fan of farm-to-table eating or looking for an elegant spring recipe, this creamy asparagus soup is a must-try!
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Recipe Information
Ingredients
- 500 grams fresh asparagus
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 tablespoon fresh parsley
- 1 teaspoon lemon juice
Instructions
Wash and trim the asparagus, discarding the tough ends. Cut the asparagus spears into 1-inch pieces, reserving a few tips for garnish if desired.
Chop the onion finely and mince the garlic cloves.
In a large pot, heat the unsalted butter over medium heat until melted. Add the onion and sauté for 5 minutes, or until translucent and softened.
Add the minced garlic and cook for 1 additional minute until fragrant, stirring constantly.
Stir in the chopped asparagus and cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the asparagus is fully tender.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the heavy cream and bring the soup back to a gentle simmer. Season with salt, ground black pepper, and the lemon juice to enhance the freshness.
In a small pan, heat the olive oil over medium heat and quickly sauté the reserved asparagus tips for 1-2 minutes until tender yet crisp. Use these as a garnish.
Ladle the soup into bowls and top with the sautéed asparagus tips. Sprinkle with fresh parsley for a pop of color. Optionally, serve with crusty bread or a light side salad.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 25.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2938 mg | 63% | |
*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.
