Cream of White Asparagus Soup

Indulge in the silky elegance of Cream of White Asparagus Soup, a refined dish that highlights the delicate flavor of tender white asparagus. This velvety soup is crafted by blending sautéed yellow onions, a hint of garlic, and white asparagus simmered to perfection in a rich vegetable stock. A splash of heavy cream adds luxurious texture, while a dash of white pepper and fresh lemon juice balance the flavors beautifully. Garnished with tender asparagus tips and vibrant chives, this soup is a feast for both the palate and the eyes. Whether served as an appetizer or a light meal, this impressive yet easy-to-make recipe is perfect for spring gatherings or a cozy night in.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams white asparagus
• 2 tablespoons unsalted butter
• 1 medium yellow onion
• 1 clove garlic
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon salt
• 0.25 teaspoons white pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh chives

Directions

Step 1

Peel the white asparagus to remove the fibrous outer layer, starting just below the tip and working downward. Trim off the woody ends, then cut the asparagus into 2-inch pieces, reserving the tips separately.

Step 2

Melt the butter in a large pot over medium heat. Dice the yellow onion and mince the garlic, then sauté them in the butter until softened and translucent, about 5 minutes.

Step 3

Add the chopped asparagus (excluding the tips) to the pot and cook for 5 minutes, stirring occasionally to coat the asparagus in the buttery mixture.

Step 4

Pour the vegetable stock into the pot and bring it to a gentle boil. Reduce the heat to low and let the soup simmer uncovered for 20 minutes until the asparagus is very tender.

Step 5

Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, returning it to the pot afterward.

Step 6

Stir in the heavy cream, and season with salt, white pepper, and the lemon juice. Gently reheat the soup over low heat but do not let it come to a boil.

Step 7

In a small saucepan, simmer the reserved asparagus tips in boiling water for 2-3 minutes until tender but still slightly crisp. Drain and set aside.

Step 8

Ladle the soup into bowls, garnish each serving with the cooked asparagus tips and a sprinkle of finely chopped chives. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1841.5g)

Amount per serving	% Daily Value*
Calories	1488.4

Total Fat 113.0g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 302mg	0%
Sodium 4692.9mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 20.2g	0%
Total Sugars 26.1g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 260.2mg	0%
Iron 12.7mg	0%
Potassium 2751.8mg	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: 69.6%

Protein: 7.3%

Carbs: 23.1%