Creamy Asparagus Soup (Printer view)

A light, elegant soup showcasing fresh spring asparagus with creamy texture.

# What You'll Need:

→ Vegetables

01 - 17.6 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 small onion, chopped
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 1/4 cups vegetable broth
06 - 5 fl oz heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - Reserved asparagus tips, blanched
12 - Chopped fresh chives or parsley, optional

# Directions:

01 - In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, and sauté for 4-5 minutes until softened but not browned.
02 - Add the asparagus stalks, reserving the tips, and continue cooking for 2 minutes.
03 - Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes until vegetables are tender.
04 - Meanwhile, blanch the reserved asparagus tips in boiling salted water for 1-2 minutes until just tender. Drain and set aside for garnish.
05 - Using an immersion blender or in batches in a countertop blender, purée the soup until smooth.
06 - Stir in the cream and bring the soup back to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg if desired. Add lemon juice to brighten the flavor.
07 - Ladle the soup into bowls and garnish with the asparagus tips and fresh herbs.

# Expert Suggestions:

01 -
  • The velvety texture hides a clever little secret - the potato adds body without needing loads of cream, something my lactose sensitive friends always appreciate.
  • This soup carries the true essence of spring in each spoonful, bright and elegant enough for company yet simple enough that Ive thrown it together on random Tuesday nights when nothing else sounded good.
02 -
  • Never boil the soup after adding cream or it might separate and give your beautiful creation a grainy texture.
  • The asparagus tips need barely a minute in boiling water - overcook them and theyll lose their vibrant color and delightful texture that makes them perfect garnishes.
03 -
  • Save those woody asparagus ends and simmer them in your vegetable broth for 20 minutes before straining - this infuses the liquid with intense asparagus flavor before you even start making the soup.
  • A splash of white wine added just before the broth creates depth of flavor that will have guests trying to identify that mysterious something that makes your soup special.
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