Cream of Fresh Asparagus Soup

Indulge in the velvety richness of Cream of Fresh Asparagus Soup, a comforting yet elegant dish that's perfect for showcasing the delicate, earthy flavor of fresh asparagus. This recipe combines tender asparagus spears, sautéed yellow onion, garlic, and a buttery roux to create a lush, creamy base that’s irresistibly smooth thanks to an immersion blender. A touch of heavy cream adds luxurious depth, while a splash of lemon juice brightens the flavors with a hint of tanginess. Finished with a garnish of vibrant asparagus tips and freshly chopped parsley, this soup is as beautiful as it is satisfying. Ready in under an hour, it’s an ideal starter or light meal for springtime entertaining or weeknight dinners. Keywords: fresh asparagus soup, creamy asparagus recipe, spring soup recipes, asparagus chowder, easy cream soup.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound fresh asparagus
• 1 medium yellow onion
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 large garlic cloves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Wash the asparagus thoroughly and trim off the tough ends. Cut the asparagus into 1-inch pieces, reserving a few tips for garnish if desired.

Step 2

Peel and finely chop the onion. Mince the garlic cloves.

Step 3

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté for 4-5 minutes, stirring frequently, until the onion is translucent.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the soup.

Step 5

Gradually add the broth to the pot, whisking constantly to combine and prevent lumps.

Step 6

Add the asparagus pieces (except reserved tips) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the asparagus is tender.

Step 7

Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the heavy cream, salt, black pepper, and lemon juice. Simmer for 5 more minutes to allow the flavors to meld. Taste and adjust seasoning if needed.

Step 9

Separately, blanch the reserved asparagus tips in boiling water for 1-2 minutes, then shock them in ice water to maintain their bright green color.

Step 10

Serve the soup hot, garnished with asparagus tips and a sprinkle of fresh parsley if desired.

Nutrition Facts

Serving size	(1841.9g)

Amount per serving	% Daily Value*
Calories	1278.4

Total Fat 107.0g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 302mg	0%
Sodium 5900.7mg	0%
Total Carbohydrate 49.7g	0%
Dietary Fiber 12.5g	0%
Total Sugars 13.5g
Protein 20.1g	0%

Vitamin D 0IU	0%
Calcium 207.7mg	0%
Iron 11.7mg	0%
Potassium 1343.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.5%

Protein: 6.5%

Carbs: 16.0%