Description
A simple and delicious asparagus cream soup recipe, perfect as a starter or light meal. This recipe is easy to make and highlights the delicate flavor of fresh asparagus.
Ingredients
Scale
- 500g fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 750ml vegetable broth
- 125ml heavy cream
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add asparagus pieces to the pot and cook for 5-7 minutes, stirring occasionally, until slightly tender.
- Pour in vegetable broth and bring to a simmer. Cook for 10-15 minutes, or until asparagus is very tender.
- Remove the pot from heat and carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
- Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
- Heat gently over low heat, being careful not to boil.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you don’t have heavy cream, you can use half-and-half or milk, but the soup will be less creamy.
- To make this soup vegan, use a plant-based cream alternative such as cashew cream or coconut cream.
- You can add a squeeze of lemon juice to the soup for a brighter flavor.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: asparagus soup, cream soup, easy soup, vegetable soup, spring soup, spargelcremesuppe, simple recipe