Recipes › Asparagus › Cream of Asparagus Soup
Cream of Asparagus Soup
An elegant, vibrantly green spring soup that captures the pure flavor of asparagus at its peak. The key is not overcooking the asparagus so it retains its bright color and fresh flavor, then blending it until impossibly smooth with just enough cream to make it luxurious. A beautiful first course for an Easter or spring dinner that uses the season to its full advantage.
Asparagus is usually ready April to May. More asparagus recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs asparagus, woody ends removed, cut into 1-inch pieces, tips reserved for garnish
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ½ cup heavy creamCoconut cream for dairy-free
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1½ tsp salt
Contains: milk.
Method
- Melt butter in a large pot over medium heat. Cook onion for 5 minutes until soft. Add garlic, cook 1 minute.About 7 min
- Add asparagus pieces (not tips) and broth. Bring to a boil and simmer for 8-10 minutes until asparagus is just tender and still bright green — don't overcook.About 12 min
- Blend in batches until completely smooth. Strain through a fine mesh strainer for extra silkiness if desired.About 8 min
- Return to pot. Stir in cream and lemon juice. Adjust seasoning. Blanch reserved tips in boiling salted water for 2 minutes, then serve as garnish.About 8 min
Tips
- Don't overcook the asparagus — it will turn grey and lose its fresh flavor.
- Straining through a sieve after blending creates a restaurant-quality smooth texture.
- A swirl of crème fraîche or herb oil in the bowl looks and tastes beautiful.
Ring the changes
- Add a potato to the soup for a creamier, more filling result.
- Swap cream for cashew cream for a vegan version.
Keeping it
Refrigerate for up to 3 days. The soup may lose its bright color overnight — this is normal.
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