Creamy Asparagus Soup
Indulge in the velvety goodness of creamy asparagus soup, a comforting and elegant dish that highlights the vibrant flavors of fresh asparagus. This easy-to-make recipe combines tender asparagus spears, creamy potatoes, and aromatic onions and garlic, blended to silky perfection. A splash of heavy cream adds a luxurious texture, while a hint of lemon juice brightens the flavors for a truly gourmet experience. Ready in just 45 minutes, this soup is perfect as a light lunch, an impressive starter for dinner parties, or a wholesome weeknight meal. Garnished with fresh parsley, it’s a feast for the senses that’s as beautiful as it is delicious. Whether you’re seeking a cozy bowl of soup or a stunning addition to your seasonal recipe collection, this creamy asparagus soup recipe is a must-try!
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Ingredients
- 1 pound asparagus
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Trim the woody ends of the asparagus and cut the tender parts into 1-inch pieces. Set aside.
Step 2
In a large soup pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Step 3
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Step 4
Add the diced potato and asparagus pieces to the pot. Stir to combine with the onion and garlic.
Step 5
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 15-20 minutes, or until the potatoes and asparagus are tender.
Step 6
Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender in batches, blend the soup until smooth and creamy.
Step 7
Return the soup to the pot over low heat. Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste.
Step 8
Warm the soup gently without boiling. If the soup is too thick, add a little more broth until the desired consistency is achieved.
Step 9
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1899.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1277.1 |
| Total Fat 72.1g | 0% |
| Saturated Fat 38.6g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 185.8mg | 0% |
| Sodium 4817.5mg | 0% |
| Total Carbohydrate 127.9g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 29.2g | |
| Protein 31.9g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 337.9mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 3784.6mg | 0% |
Source of Calories