Description
Cream of asparagus soup is a silky, elegant dish that celebrates the fresh flavor of spring asparagus. This comforting soup is easy to prepare, naturally gluten-free, and perfect for a light lunch or appetizer.
Ingredients
Units
Scale
- :
- 1 tablespoon butter or olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
- Lemon juice, for garnish
- Optional toppings: croutons, fresh herbs, or grated Parmesan
Instructions
- :
- In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the asparagus and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until asparagus is tender.
- Remove from heat. Blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Return the soup to low heat, stir in cream, and season with salt and pepper to taste.
- Serve hot, garnished with a squeeze of lemon and desired toppings.
Notes
- :
- For a dairy-free version, use coconut milk or cashew cream.
- Add a potato or a handful of spinach for extra creaminess and nutrients.
- Can be made ahead and refrigerated for up to 3 days or frozen for 1 month.
Nutrition
- Calories: ~180
- Sugar: 4g
- Sodium: ~450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
