Description
A rich and velvety asparagus soup that brings out the fresh flavor of asparagus with a creamy texture, perfect for any occasion.
Ingredients
Scale
- 1 lb (450g) fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable broth
- 1 cup (240ml) heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the asparagus pieces to the pot, and cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth, and bring to a boil. Reduce the heat and simmer for 15 minutes, until the asparagus is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
- Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup over low heat until warmed through, but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can add a squeeze of lemon juice for extra brightness.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 400
- Fat: 25
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 80
Keywords: creamy asparagus soup, asparagus soup recipe, vegetarian soup, easy soup recipes, spring soup, healthy soup