Three Onion Asparagus Soup
Creamy, comforting, and bursting with fresh flavors, Three Onion Asparagus Soup is a showstopping dish that turns humble ingredients into gourmet delight. This velvety soup brings together the bold, layered flavors of yellow onion, red onion, and leek, blended seamlessly with tender asparagus and aromatic garlic. Simmered in rich vegetable broth and finished with a splash of heavy cream, it's luxuriously smooth and full of depth. A hint of nutmeg adds warmth, while fresh parsley and blanched asparagus tips provide a vibrant garnish. Perfect as a light lunch or elegant appetizer, this soup is ready in under an hour and pairs beautifully with crusty bread. Ideal for springtime gatherings, Three Onion Asparagus Soup is a must-try for anyone seeking a seasonal and satisfying recipe.
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Recipe Information
Ingredients
- 1 medium yellow onion
- 1 medium red onion
- 1 large leek
- 1 pound asparagus
- 3 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley
Instructions
Prepare the vegetables. Peel and finely chop the yellow and red onions. Trim the dark green top and root end of the leek, then slice it lengthwise. Rinse under cold running water to remove any dirt or grit inside, and thinly slice the white and light green parts. Snap off the woody ends of the asparagus and cut into 1-inch pieces, reserving a handful of the tips for garnish if desired. Mince the garlic cloves.
Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the yellow onion, red onion, and leek. Sauté for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.
Add the asparagus pieces (excluding the reserved tips) to the pot and stir to combine with the onion mixture. Season with salt, black pepper, and ground nutmeg. Cook for 3-5 minutes, allowing the asparagus to soften slightly.
Pour in the vegetable broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20 minutes, or until the asparagus is very tender.
Remove the pot from heat and carefully use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in batches in a blender, being cautious with the hot liquid.
Stir in the heavy cream and adjust the seasoning with more salt or pepper if needed. Reheat gently over low heat if the soup has cooled.
If using reserved asparagus tips for garnish, blanch them in boiling water for 2 minutes, then transfer to an ice bath to keep them bright and tender.
Ladle the soup into bowls and garnish with the blanched asparagus tips and freshly chopped parsley. Serve hot with crusty bread or a side salad. Enjoy!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 37.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3300 mg | 70% | |
*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.
