Description
This Creamy Asparagus Soup is a velvety, comforting dish perfect for spring or any time you want a fresh, flavorful vegetable soup. Made with tender asparagus, sautéed onions, chicken broth, and enriched with heavy cream and a splash of lemon juice, this soup delivers a delicious balance of creaminess and brightness. Easy to prepare and ready in 45 minutes, it’s an ideal starter or light meal for four servings.
Ingredients
Scale
Vegetables
- 2 lbs Asparagus, trimmed and cut into 1-inch pieces
- 1 medium Onion, thinly sliced
Liquids & Dairy
- 2 tablespoons Butter
- 4-5 cups Chicken Broth (enough to cover the vegetables)
- ½ cup Heavy Cream
- 1-2 tablespoons Lemon Juice
Seasoning
- Salt and Pepper to taste
Instructions
- Prepare the Asparagus: Wash the asparagus thoroughly, trim off the woody ends, and cut into 1-inch pieces. Set aside for cooking.
- Sauté the Onion: In a large pot, melt the butter over medium heat. Add the thinly sliced onion and sauté for 5-7 minutes until the onions become translucent and start to caramelize, enhancing their sweetness and flavor.
- Add Asparagus and Broth: Add the chopped asparagus to the pot and stir for about one minute. Pour in enough chicken broth to cover the vegetables completely, then bring the mixture to a gentle boil. Reduce the heat and simmer for approximately 15 minutes, or until the asparagus is very tender.
- Blend the Soup: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a traditional blender and puree until creamy and lump-free. Return the blended soup to the pot if needed.
- Incorporate Cream and Seasoning: Stir in the heavy cream and lemon juice into the blended soup. Season with salt and freshly ground black pepper to taste. Gently combine all ingredients to achieve a silky and flavorful finish.
- Serve and Enjoy: Ladle the creamy asparagus soup into bowls. Optionally garnish with fresh herbs such as chives, parsley, or a dollop of sour cream for added richness. Serve hot and enjoy your comforting soup!
Notes
- You can substitute vegetable broth for chicken broth to make this soup vegetarian-friendly.
- For a lighter version, use half-and-half instead of heavy cream or omit the cream altogether.
- Adjust the lemon juice to taste, adding more for extra brightness if desired.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- Add croutons or toasted nuts on top for added texture.
