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Asparagus soup

Creamy Asparagus Soup Recipe

Creamy Asparagus Soup is a delightful dish, with a velvety smooth texture and a bright flavor that's perfect for any time of the year. Whether you're craving a delicious soup for a cozy evening or looking for an easy recipe to impress your guests at a dinner party, this classic cream of asparagus soup will surely become one of your favorite vegetable soups. Plus, fresh asparagus can be easily found in most grocery store year-round. In this post I will show you how easy it is to make this delicious, flavorful soup with basic ingredients and a few simple techniques.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 294 kcal

Equipment

  • 1 Dutch oven or soup pot
  • 1 Immersion blender or standard blender

Ingredients
  

  • 2 tablespoons olive oil
  • 2 shallots diced
  • 1 leek diced (white part only)
  • 2 cloves garlic minced
  • 2 pounds fresh asparagus use the tips, spears, and stalks, woody ends removed
  • 4 cups low sodium chicken broth
  • 1 cup créme fraîche or sour cream
  • ¼ cup fresh basil leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1 tablespoon Fresh chives chopped
  • 1 tablespoon Fresh dill chopped (optional)
  • truffle oil drizzle
  • Crusty bread or garlic bread for serving

Instructions
 

  • Bend the asparagus stalks near the woody end until the stalk snaps. Discard the woody portion. Reserve the tips from 8 spears to add at the end and cut the remaining asparagus into 1-inch pieces.
  • Heat the butter in a Dutch oven or soup pot over medium heat. Add the diced shallots and leeks and cook for 5 minutes until softened. Add the garlic and cook for 1 additional minute.
  • Add the asparagus pieces, excluding the reserved tips, to the pot and stir to combine. Cook for 5 minutes, stirring often. Pour in the low-sodium chicken broth. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer until the asparagus are tender, about 15 minutes.
  • While the soup is simmering, cook the reserved asparagus tips in a small pan with a little bit of butter over medium heat. Sauté the tips for 2-3 minutes until tender.
  • Remove the pot from the heat and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, a regular blender will work just as well. Just be careful when blending hot soup and do it in small batches to avoid spills.
  • After blending, stir in the créme fraîche. This will give the soup a creamy consistency that complements the bright flavor of the asparagus. Add kosher salt and freshly ground black pepper to taste. The soup should have a smooth consistency with a bright green color.
  • Ladle the soup into bowls and carefully top with the reserved asparagus tips, chopped chives and/or chopped dill. For something extra special, drizzle a little truffle oil on top. Serve with crusty bread or garlic bread.

Nutrition

Serving: 2cupsCalories: 294kcalCarbohydrates: 20gProtein: 12gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 34mgSodium: 390mgPotassium: 832mgFiber: 6gSugar: 8gVitamin A: 2565IUVitamin C: 18mgCalcium: 147mgIron: 6mg
Keyword asparagus
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