Ingredients
Soup Ingredients
- 2 pounds asparagus (about 2 bunches)
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
Instructions
- Cut the vegetables: Trim about 1-inch off the ends of 2 pounds of asparagus and discard. If desired, cut the tips from 12 asparagus spears into 2-inch pieces to reserve for garnish. Cut the remaining stalks into 1-inch pieces and set them aside. Finely chop 1 medium yellow onion and mince 2 garlic cloves for the soup base.
- Soften the aromatics: Melt 2 tablespoons of unsalted butter in a Dutch oven or large pot over medium heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Then add the asparagus stalks, minced garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the asparagus is crisp-tender, approximately 5 minutes.
- Add the broth: Pour in 4 cups of low-sodium chicken or vegetable broth and bring the mixture to a boil over high heat.
- Simmer the soup: Reduce heat to maintain a simmer and cook uncovered until the asparagus is very tender but still a vibrant green color, about 8 to 12 minutes.
- Purée the soup: Carefully transfer the soup in batches to a standard blender or use an immersion blender to purée until completely smooth. Return the blended soup to the pot.
- Stir in the cream: Add 1/2 cup heavy cream to the pot and stir well to combine, creating a creamy and velvety texture.
- Serve the soup: Ladle the cream of asparagus soup into bowls and garnish with the reserved raw asparagus tips if desired to add a fresh, crunchy contrast.
Notes
- Trimmed asparagus ends can be saved to make vegetable stock.
- You can use either chicken broth or vegetable broth depending on dietary preference.
- An immersion blender is a convenient alternative to a standard blender and reduces mess.
- For a lighter version, substitute half-and-half or milk for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, stirring occasionally to maintain smooth texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
