Cream of Asparagus Soup is a smooth, creamy delight that's perfect for any season but particularly shines in the spring when asparagus is at its peak. This soup combines the fresh, earthy flavor of asparagus with the rich, comforting texture of cream, all balanced by a savory broth base. It's simple to make and requires just a few common ingredients.
Whether you're looking for a light dinner option or a sophisticated starter for a dinner party, this soup is versatile and sure to impress with its elegant appearance and delicious taste.
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Why This Recipe Works
This Cream of Asparagus Soup recipe works so well because it uses fresh asparagus, which is naturally flavorful and tender. Asparagus, the star of this dish, lends a subtly sweet and slightly grassy flavor that is enhanced when pureed into a smooth soup. The addition of heavy cream transforms the liquid into a velvety texture that feels indulgent and satisfying. By using simple seasonings like onion and garlic, the natural taste of the asparagus is not overwhelmed but rather complemented, allowing the vegetable to take center stage.
Another reason to make this recipe is its simplicity and adaptability. It can easily be adjusted to fit dietary restrictions or personal preferences without sacrificing flavor. For instance, you can substitute vegetable broth for chicken broth to make it vegetarian, or use a dairy-free cream alternative if you're avoiding dairy. The recipe also offers flexibility in texture; you can choose to make it as smooth or as chunky as you like. With its straightforward preparation and cooking process, this soup is a practical choice for both beginners in the kitchen and experienced cooks looking for a quick and rewarding meal.
Ingredients
Asparagus: Fresh asparagus is the base of the soup, offering a mild, slightly sweet flavor. Substitute: Broccoli can be used for a different but equally delicious soup.
Chicken Broth: Provides the liquid foundation for the soup, enhancing the asparagus flavor. Substitute: Vegetable broth for a vegetarian version.
Heavy Cream: Adds richness and creaminess to the soup. Substitute: Coconut milk for a dairy-free alternative.
Onion: Adds depth and sweetness to the flavor profile of the soup. Substitute: Leeks for a milder onion flavor.
Garlic: Brings a subtle kick and aroma, rounding out the flavors. Substitute: A pinch of garlic powder if fresh garlic isn’t available.
Tips
- Use fresh, in-season asparagus for the best flavor.
- Snap off the woody ends of the asparagus stalks before cooking, as they can be tough.
- Blend the soup thoroughly to ensure a smooth texture.
- If the soup is too thick after blending, thin it with a little extra broth.
- Reheat gently to avoid separating the cream.
How to Serve
Cream of asparagus soup is a luxurious dish that can be served both as an elegant starter or a comforting main course. Its creamy texture and vibrant flavor make it a favorite during spring when asparagus is in season.
- For serving, try pouring the soup into a hollowed-out bread bowl for an impressive presentation and a hearty meal.
- Alternatively, serve it alongside a crisp, leafy green salad and some crusty bread for dipping, creating a balanced and satisfying lunch or dinner.
- Another excellent way to enjoy this soup is with a garnish of crumbled bacon or a swirl of pesto for an added burst of flavor, transforming it into a gourmet experience.
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Cream of Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 pound fresh asparagus trimmed and cut into 1-inch pieces
- 4 cups chicken broth
- Salt and pepper to taste
- ½ cup heavy cream
- Optional garnishes: croutons fresh herbs, or a dollop of sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the chopped asparagus to the pot and cook for about 5 minutes, just until the asparagus starts to soften.
- Pour in the chicken broth, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the asparagus is very tender.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat through, adjusting seasoning if necessary.
- Serve hot, garnished with your choice of croutons, fresh herbs, or a dollop of sour cream.
Nutrition
Notes
• Snap off the woody ends of the asparagus stalks before cooking, as they can be tough.
• Blend the soup thoroughly to ensure a smooth texture.
• If the soup is too thick after blending, thin it with a little extra broth.
• Reheat gently to avoid separating the cream.