Pureed Asparagus Soup
Creamy, velvety, and bursting with fresh spring flavors, Pureed Asparagus Soup is the ultimate comfort food that's as elegant as it is easy to make. This vibrant soup combines tender asparagus, earthy russet potatoes, and aromatic garlic and onions, all simmered in a rich vegetable broth and blended to silky perfection. A splash of heavy cream adds luxurious texture, while a hint of fresh lemon juice brightens every spoonful. The garnished sautéed asparagus tips and optional drizzle of olive oil provide a sophisticated finish, making this dish perfect for both casual weeknight dinners and special occasions. Ready in just 40 minutes and naturally vegetarian, this soup is a wholesome, satisfying choice for any season!
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Recipe Information
Ingredients
- 1 pound asparagus
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 medium russet potato
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup extra asparagus tips (for garnish)
- 1 teaspoon olive oil (optional, for garnish)
Instructions
Trim the tough ends off the asparagus and cut the stalks into 1-inch pieces. Set aside the asparagus tips for garnish, if desired.
Peel and finely chop the onion, mince the garlic, and peel and dice the potato into small chunks.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and translucent.
Add the diced potato and asparagus stalks to the pot. Stir to coat the vegetables in the butter.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the vegetables are tender.
Using an immersion blender, carefully puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return to the pot.
Stir in the heavy cream, salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
In a small skillet, heat a drizzle of olive oil (optional) over medium heat. Cook the reserved asparagus tips for 1-2 minutes until tender-crisp, then set aside.
Serve the soup hot in bowls, garnished with the sautéed asparagus tips and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 30.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3922 mg | 83% | |
*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.
