There’s something truly delightful about a warm bowl of Cream of Asparagus Soup, especially when spring rolls around and asparagus is at its best. After testing this recipe multiple times, I’ve discovered the perfect blend of textures and flavors that evoke the freshness of the season. Whether it’s for a leisurely lunch or a cozy dinner, this soup is a simple yet elegant dish that captures the essence of spring. Pair it with some toasted sourdough for a comforting meal or check out my Healthy Winter Salad for a refreshing side!
About Cream of Asparagus Soup
This Cream of Asparagus Soup is a perfect representation of spring, showcasing the vibrant flavor of asparagus. After several rounds of adjustments, I found the right balance of creaminess and zest, complemented by hints of garlic and dill. It’s suitable for any budget and makes an exquisite addition to your meal rotation, especially as asparagus becomes plentiful in markets.
- Quick prep and cook time make it a weeknight-friendly option.
- Budget-friendly, utilizing seasonal produce that’s often economical.
- A family favorite, delightful as a starter or a light meal.
- Did you know? Asparagus is rich in vitamins A, C, E, and K, making this soup not only delicious but nutritious, too.
Key Ingredients & Their Roles
- Asparagus: This is the star! Look for firm, vibrant green stalks. If you can’t find fresh, you can use frozen spears but reduce cooking time slightly.
- Onion: Adds sweetness and depth of flavor; you can substitute shallots for a milder taste.
- Heavy Cream: For richness and a velvety mouthfeel; full-fat coconut milk can be a great dairy-free alternative.
- Vegetable Stock: Provides the liquid base; homemade is best, but store-bought works well if you’re short on time.
How to Make Cream of Asparagus Soup
- In a large pot, melt the butter over medium-low heat. Add the diced onions and minced garlic, along with a good pinch of salt and pepper. Sauté until the onions are soft and fragrant, about 5 minutes.
- Introduce the chopped asparagus and dill to the pot. Cook for another 5 minutes, allowing the asparagus to soften slightly.
- Pour in the vegetable or chicken stock and bring to a boil. Lower the heat and let it simmer until the asparagus is tender, about 10 to 15 minutes.
- Carefully transfer the mixture to a blender and blend until smooth. If using an immersion blender, blend directly in the pot. Heat it over low once blended.
- Stir in the heavy cream and freshly squeezed lemon juice. Adjust seasoning with salt and pepper to your liking.
- Serve with a drizzle of cream and a sprinkle of crumbled feta for a touch of flavor.
Pro Tips & Troubleshooting
- On my third attempt, I discovered that adding the lemon juice at the end keeps its vibrant acidity intact.
- A common mistake is overcooking the asparagus; you want it tender but not mushy for optimal flavor.
- For a seasonal twist, try adding in peas for sweetness during spring, or a handful of fresh spinach for added nutrients.
- This recipe can easily be scaled; just double the ingredient amounts for a larger gathering.
Storage & Make-Ahead Guide
Store leftover Cream of Asparagus Soup in the fridge for up to 3 days in an airtight container. It can also be frozen for 2-3 months. Reheat gently on the stovetop or microwave, avoiding boiling as it might alter the creamy texture. I found that the flavors deepen beautifully after a day, becoming even more delightful.
Serving Suggestions
This soup pairs wonderfully with a crispy toasted sourdough or a light, zesty salad. For more fresh ideas, explore my Oatmeal Cookies to enjoy as a simple dessert.
Frequently Asked Questions
- Can I make Cream of Asparagus Soup in advance? Yes, it can be made ahead of time and stored in the fridge.
- What can I use if I don’t have heavy cream? You can replace it with full-fat coconut milk for a dairy-free option.
- Can I use frozen asparagus? Absolutely! Just adjust cooking time slightly as frozen asparagus usually cooks faster.
- How can I thicken the soup? If needed, blend in a bit more asparagus or add a potato while cooking for a thicker consistency.
- Is there a vegetarian version of this soup? Yes, simply use vegetable stock instead of chicken stock.
Final Thoughts
There’s something captivating about enjoying a bowl of homemade Cream of Asparagus Soup. The bright flavors remind me of sunny spring afternoons, and I truly believe you’ll enjoy it as much as I do. I’d love to hear your thoughts and any twists you add to this recipe!
More Recipes You’ll Love
- Cream of Mushroom Soup – a rich, creamy texture that pairs well with asparagus.
- Cream of Celery Soup – similar in technique and flavor profile, enhancing the creaminess.
- Creamy Vegetable Soup – a medley of flavors that complement asparagus beautifully.
- Creamy Chicken Noodle Soup – a comforting choice with a similar creamy base.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Cream of Asparagus Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 cup sweet onion diced
- 3 cloves garlic minced
- kosher salt and pepper
- 2 pounds asparagus spears cut into pieces with stems removed
- 1/2 teaspoon dried dill
- 3 cups vegetable or chicken stock
- 1/2 cup heavy cream plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- crumbled feta cheese for garnish
Instructions
- Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
- Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
- Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
- Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
- Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.