As spring unfolds, asparagus takes center stage with its vibrant green stalks and delicate flavour. This Creamy Asparagus Soup transforms the season’s star into a velvety, comforting dish that’s perfect for cool evenings or a light lunch. Simple yet elegant, this recipe blends fresh asparagus with a touch of cream and a hint of lemon for a bowlful of pure bliss. Whether you’re hosting a dinner or craving something cozy, this soup is sure to impress.
Why This Soup Shines:
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Seasonal Star: Fresh asparagus brings a bright, earthy flavour at its peak in spring.
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Quick and Easy: Ready in under 40 minutes with minimal ingredients.
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Versatile: Serve as a starter, pair with crusty bread for a meal, or make it vegan by swapping cream for coconut milk.
Creamy Asparagus Soup Recipe
This recipe serves 4 and delivers a smooth, flavorful soup that celebrates spring’s bounty.
Ingredients:
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500 g fresh asparagus, trimmed and cut into 2 cm pieces (reserve tips for garnish)
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1 medium onion, diced
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2 cloves garlic, minced
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2 tbsp olive oil
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3 cups vegetable broth
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1 medium potato, peeled and diced (for creaminess)
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1/2 cup heavy cream (or coconut milk for vegan option)
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1 tsp lemon juice
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1/2 tsp sea salt
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1/4 tsp black pepper
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Optional: Fresh dill or chives, chopped, for garnish
Instructions:
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Prep Asparagus: Snap off woody ends of asparagus. Set aside a few tips for garnish; chop the rest into 2 cm pieces.
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Sauté Base: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 5 minutes until soft and fragrant.
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Cook Vegetables: Add chopped asparagus (except tips), potato, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the vegetables are tender.
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Blend Soup: Using an immersion blender (or a regular blender in batches), purée the soup until smooth. Stir in the cream and lemon juice. Taste and adjust seasoning as needed.
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Garnish and Serve: Blanch the reserved asparagus tips in boiling water for 1 minute. Ladle the soup into bowls, top with the blanched asparagus tips, and sprinkle with chopped dill or chives, if using. Serve hot.
Tips for Success:
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Choose Fresh Asparagus: Look for firm, bright green stalks with tight tips for the best flavour.
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Smooth Texture: Blend thoroughly for a silky finish; strain if you prefer it extra smooth.
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Make Ahead: The soup keeps well in the fridge for 3 days or freezes for up to a month.
This Creamy Asparagus Soup is a delicious way to savour spring’s freshest flavours. Its rich yet light profile makes it a go-to for any occasion. Explore high-quality immersion blenders to achieve a perfectly creamy texture for your asparagus soup with ease.