Cream of Asparagus Soup
Follow a few simple steps to make this silky and smooth cream of asparagus soup. It's super creamy, tastes fantastic, and is perfect for a quick lunch or dinner.
Servings: 4
Equipment
- Hand-held blender or a blender
Ingredients
- 1.5 lb asparagus 6 cups chopped
- 2.1 oz butter 1/4 cup; or olive oil
- 6.8 oz onion 1 medium-sized
- 0.35 oz garlic 2 cloves
- 1/2 tsp black pepper
- 5 cups vegetable stock
- 1/2 cup heavy cream (double cream)
- herbs for garnish
Instructions
- If necessary, trim the ends of the asparagus to remove any woody parts. Roughly chop the stalks so they measure about ½ inches (1cm). For a garnish, keep a few stalks aside to blanch or steam later on.
- Finely dice the onion and mince the garlic.
- Heat the butter in a large saucepan over medium heat until melted. Add the onions, garlic, and pepper and sauté for about 5 minutes, until the onions have softened.
- Add the asparagus, cover with a lid, and cook over medium heat until softened about 5-10 minutes.
- Pour the vegetable stock into the saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, covering the saucepan with a lid.
- Blend the soup. Either use an immersion blender and blend it directly in the pot, or pour the soup into a regular blender or food processor and blitz until smooth and creamy.
- Add the cream and stir well to combine. Serve the cream of asparagus soup and enjoy! If wanted, swirl a little cream into each bowl and/or top with the cooked asparagus tips. You can also drizzle a bit of lemon juice.
Video
Notes
To replace the cream: You can use high-fat milk, which gives the soup the same consistency as the original ingredients. Alternatively, you can use cashew nuts if you want to make it without dairy. Soak the cashews in warm water for 30 minutes, then blend until creamy.
Storage:
- Refrigerate the soup in an airtight container for 3 to 4 days.
- To freeze, transfer it to an airtight container or reusable freezer-safe bags
and store for up to 3 months. - To reheat, thaw overnight in the fridge, then warm it gently in a saucepan. For quicker defrosting, use the microwave on low, stirring occasionally to break up frozen chunks.
Nutrition
Calories: 280kcal | Carbohydrates: 17g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1285mg | Potassium: 459mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2723IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 4mg