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Asparagus Soup

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A light, fresh, and comforting asparagus soup with a smooth texture, delicate flavor, and vibrant green color. Perfect as a starter or a simple meal with crusty bread.

Ingredients

  • 1 lb (450 g) asparagus, trimmed and cut into small pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth
  • 2 tbsp olive oil or butter
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1/4 cup (60 ml) heavy cream (optional)
  • 1 tbsp lemon juice (optional)

Instructions

  1. Trim the woody ends of the asparagus and cut the stalks into small pieces. Finely chop the onion and garlic.
  2. Heat the olive oil or butter in a pot over medium heat. Sauté the onion until soft and translucent.
  3. Add the garlic and cook for about 1 minute, until fragrant.
  4. Add the chopped asparagus and stir for 2 minutes.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce the heat and let it simmer for about 15 to 20 minutes, or until the asparagus is tender.
  7. Blend the soup until smooth and creamy using an immersion blender or countertop blender.
  8. Season with salt and black pepper.
  9. Stir in the heavy cream for a richer texture, if using.
  10. Add lemon juice for brightness, if desired, then serve warm.

Notes

  • Add potatoes for a thicker and more filling soup.
  • Sprinkle grated cheese on top for extra richness.
  • For a vegan version, skip the cream or use a plant-based alternative.
  • Fresh herbs like parsley or dill can enhance the flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove over low heat, stirring occasionally. Add a little broth or water if the soup becomes too thick.
  • Frozen asparagus can be used if fresh is not available, though the flavor may be slightly milder.
  • For an extra smooth soup, blend thoroughly and strain if desired.

Nutrition

Find it online: https://cookedbymaya.com/asparagus-soup/