Cream Of Asparagus Soup
This Cream Of Asparagus Soup is silky, buttery, and deeply green, with just enough cream to make every spoonful feel like a hug in a bowl. It comes together in one pot with simple pantry staples and fresh asparagus doing most of the heavy lifting, ready in about 40 minutes from start to finish.
Equipment
- Dutch oven or heavy-bottomed pot
- Immersion blender or standard countertop blender
- Fine-mesh sieve for straining the soup
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 2 pounds fresh asparagus about 900g, tough ends trimmed
- 4 tablespoons unsalted butter about 56g
- 1 medium yellow onion about 1 cup or 150g, chopped
- 2 cloves garlic minced
- 3 tablespoons all purpose flour about 24g
- 4 cups chicken broth 960ml, or vegetable broth for vegetarian version
- 1 cup heavy cream 240ml
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice about 15ml
- 1/4 teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- fresh chives chopped, for garnish
Instructions
- Rinse and trim the asparagus, then cut the top 2 inches from 18-20 spears for garnish and chop the remaining stalks into 1-inch pieces.
- Blanch the reserved tips in boiling salted water for 1-2 minutes, then transfer to an ice bath and set aside for garnishing.
- Melt butter in a Dutch oven over medium heat, add onion and cook until soft, then stir in garlic for 30 seconds until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until pale and paste-like.
- Slowly pour in the broth while whisking to prevent lumps, then add the chopped asparagus and thyme and simmer for 12-15 minutes until tender.
- Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender.
- Pour the blended soup through a fine mesh sieve to remove asparagus fibers for a silky texture.
- Return the soup to the pot over low heat and stir in the heavy cream, lemon juice, and nutmeg, then season with salt and pepper.
- Ladle into bowls and top with the reserved asparagus tips, chives, and an extra crack of black pepper before serving.
Notes
- Asparagus selection: Choose firm stalks with tightly closed tips for the best flavor and texture.
- Trimming: Don't skip trimming the woody ends—they stay tough no matter how long they simmer.
- Roux tip: Whisk the broth in slowly to avoid lumps forming in the roux.
- Straining: Straining is optional but recommended for a silkier, restaurant-style finish.
- Dairy-free option: Swap butter for olive oil and heavy cream for full-fat coconut milk or a dairy-free cream alternative.
- Vegetarian version: Use vegetable broth instead of chicken broth for a fully vegetarian soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months, ideally before adding the cream for the best texture.
- Reheating: Reheat gently on the stovetop over low heat, stirring often. Avoid boiling once the cream is added.
- Make it heartier: Add a diced potato with the broth for a thicker, more filling soup.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 12gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 520mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 15mgCalcium: 6mgIron: 10mg
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