Velvety Asparagus Soup

Name: Velvety Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, trimmed and cut into 1-inch pieces; 2 tbsp unsalted butter; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups chicken or vegetable broth; 1 cup heavy cream; Salt and pepper to taste; 1 tbsp lemon juice; 1 tsp fresh thyme leaves

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Velvety Asparagus Soup is the perfect way to celebrate the fresh, vibrant flavors of spring. This soup is smooth, creamy, and wonderfully comforting, making it a lovely option for a light lunch or a cozy dinner starter. Plus, it's simple enough for weeknights but special enough for guests.

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Ingredients for Velvety Asparagus Soup

Asparagus is the star of this dish, providing a delicate, slightly sweet flavor and a vibrant green color. Choose fresh, firm stalks for the best results. Butter is used to sauté the onions and garlic, adding a rich base flavor. Onion brings a mild sweetness, while garlic adds depth and a hint of earthiness. Chicken or vegetable broth acts as the soup's liquid foundation, allowing you to choose based on your taste or dietary needs. Heavy cream ensures the soup is luxuriously creamy. Finally, a splash of lemon juice and some fresh thyme round out the flavors with brightness and aroma.

Tips & Tricks

For a vegan version, substitute butter with olive oil and heavy cream with coconut milk or a plant-based cream.
Use fresh asparagus for the best flavor and color—frozen asparagus can make the soup watery.
If you prefer a thicker soup, reduce the amount of broth slightly.

Serving Suggestions

This velvety asparagus soup pairs wonderfully with crusty bread or a simple side salad. For a more elevated meal, serve it alongside grilled chicken or a savory quiche. A chilled glass of white wine complements the flavors beautifully.

Frequently Asked Questions

Can I make this soup ahead of time?: Yes, you can prepare the soup a day in advance. Store it in the refrigerator and gently reheat before serving.
Can I freeze this soup?: It's best not to freeze cream-based soups as they can separate upon thawing. If you plan to freeze, do so before adding the cream and add it when reheating.

Velvety Asparagus Soup Recipe Walkthrough

Start by heating a large pot over medium heat and melting the butter. Once melted, toss in the chopped onion and minced garlic. Sauté these just until the onion turns translucent, which should take about 5 minutes. This step forms the flavorful base of your soup, so take your time and enjoy the aroma.

Next, add the asparagus pieces to the pot. Give everything a good stir and let the asparagus cook for another 5 minutes. You're looking for them to start softening and integrating with the onion and garlic.

Pour in the broth and crank up the heat to bring the pot to a gentle boil. Once boiling, lower the heat to let it simmer for about 15-20 minutes. You'll know it's ready when the asparagus is tender and can easily be pierced with a fork.

Now it's time to blend. If you have an immersion blender, you can blend the soup directly in the pot until it's smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches. Just be cautious with hot liquids.

Once blended, stir in the heavy cream and season the soup with salt, pepper, and a squeeze of lemon juice. Gently heat the soup again but avoid boiling it, as this can affect the creaminess.

Finally, serve your soup adorned with a sprinkle of fresh thyme for an aromatic finish.

Why You'll Love This Recipe

Quick and easy to prepare with just a handful of ingredients.
Perfectly creamy without being heavy, thanks to the fresh asparagus.
The touch of lemon juice adds a refreshing zing that brightens the flavors.
Customizable to your dietary preferences with easy substitutions.

Ingredients

1 lb fresh asparagus, trimmed and cut into 1-inch pieces

2 tbsp unsalted butter

1 medium onion, chopped

2 cloves garlic, minced

3 cups chicken or vegetable broth

1 cup heavy cream

Salt and pepper to taste

1 tbsp lemon juice

1 tsp fresh thyme leaves

Step-by-step Instructions

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.

2. Add asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.

3. Pour in the broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, or until asparagus is tender.

4. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer to a blender and blend in batches.

5. Stir in the heavy cream and season with salt, pepper, and lemon juice. Heat gently, but do not boil.

6. Garnish with fresh thyme before serving.

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