Creamy Asparagus Soup
A delightful and comforting dish celebrating fresh asparagus with a warm, creamy texture.
Ingredients
Main Ingredients
- 1 pound asparagus, trimmed and cut into pieces Choose firm, bright green stalks with closed tips.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can substitute with half-and-half or non-dairy cream.
- Salt and pepper to taste
Optional Toppings
- croutons
- fresh herbs Such as parsley or chives for garnish.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
- Introduce the chopped asparagus and sauté for 1 minute.
Cooking
- Pour in the vegetable or chicken broth and bring to a boil.
- Reduce heat to a simmer and cook for approximately 15 minutes until the asparagus is tender.
- Blend the soup using an immersion blender or by processing in a regular blender until smooth.
- Return the blended soup to the pot, add heavy cream, and stir to combine.
- Season with salt and pepper to taste and let simmer for an additional 5 minutes.
Serving
- Ladle the soup into bowls and add optional toppings such as croutons or fresh herbs.
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Notes
You can enjoy this soup hot or cold. Ensure to store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to three months.