Description
A creamy and comforting asparagus cream soup, perfect as a starter or light meal. This recipe is easy to follow and results in a flavorful and satisfying soup.
Ingredients
Scale
- 500g green asparagus, peeled and chopped
- 1 tbsp butter
- 1 onion, chopped
- 1 clove garlic, minced
- 750ml vegetable broth
- 200ml cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon juice (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chopped asparagus to the pot and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the asparagus is tender.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend until smooth.
- Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
- Heat the soup gently, but do not boil.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice, if desired.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- If you don’t have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
- You can add a swirl of cream or a dollop of sour cream to each bowl before serving.
- 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
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: asparagus soup, cream soup, spargelcremesuppe, vegetarian soup, spring soup, easy soup recipe