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Asparagus Soup Recipe

Creamy Asparagus Soup – A Healthy Delight
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  • Author: The Prestons
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound (450g) fresh asparagus – trimmed and chopped
  • 1 medium onion – finely chopped
  • 2 cloves garlic – minced
  • 3 cups (720ml) vegetable or chicken broth
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 cup (120ml) heavy cream or milk (optional for creaminess)
  • 1 small potato (peeled and diced, for thickness) – optional
  • 1/2 teaspoon lemon zest or juice (for freshness) – optional
  • 1/4 teaspoon ground nutmeg – optional
  • 1/2 cup grated Parmesan cheese – optional
  • Fresh herbs (such as parsley, thyme, or chives) – for garnish

Instructions

  • Prepare the Asparagus:

    • Wash the asparagus under running water.
    • Trim off the tough ends and chop the asparagus into 1-inch pieces. Set aside the tips for garnish if desired.

  • Cook the Soup Base:

    • Heat olive oil or butter in a large pot over medium heat.
    • Add chopped onions and sauté for 3-4 minutes until softened.
    • Stir in minced garlic and cook for another 30 seconds.
    • Pour in the broth and bring it to a simmer.
    • Add the chopped asparagus (excluding the reserved tips) and cook for 10-12 minutes until tender.

  • Blend the Soup:

    • Remove the pot from heat and let it cool slightly.
    • Use an immersion blender to blend the soup until smooth.
    • If using a regular blender, blend in batches, being careful of hot steam.

  • Add Final Touches:

    • Stir in heavy cream or milk for a richer texture (optional).
    • Add lemon juice, nutmeg, or Parmesan cheese for extra flavor.
    • Season with salt and black pepper to taste.

 

  • Serve and Garnish:

    • Ladle the soup into bowls and top with reserved asparagus tips, fresh herbs, or a drizzle of olive oil.
    • Serve warm with crusty bread or a side salad.

Notes

  • For a vegan version, use coconut milk instead of cream and vegetable broth.
  • If the soup is too thick, add more broth to adjust consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

 

  • For extra crunch, serve with homemade croutons or toasted nuts.

Find it online: https://zoominrecipes.com/asparagus-soup-recipe/