Asparagus Soup Recipe
Ingredients
- 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.
