Description
A bright and silky asparagus soup that captures the essence of spring with a rich flavor and creamy texture.
Ingredients
Scale
- 900 g fresh asparagus, woody ends trimmed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 200 g Yukon Gold or russet potato, peeled and diced
- 30 g unsalted butter or olive oil
- 1 L vegetable or chicken stock
- 60 ml heavy cream or crème fraîche
- 15 ml fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp chopped fresh herbs (optional)
- 150 g reserved asparagus tips, blanched
Instructions
- Trim the woody ends from asparagus and cut stalks into 2.5 cm pieces. Reserve tips for garnish.
- Heat butter or olive oil in a pot over medium heat, then sauté diced onion until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds more.
- Mix in diced potato and asparagus stalks, and sauté for 2–3 minutes.
- Pour in stock and bring to a simmer. Reduce heat and cook until tender, about 12–15 minutes.
- Blanch reserved asparagus tips in boiling water for 1 minute, then transfer to an ice bath.
- Puree the soup until smooth using an immersion blender.
- Stir in cream and lemon juice, then warm through for 2 minutes.
- Serve in bowls topped with blanched asparagus tips and fresh herbs.
Notes
Taste the stock before using to ensure it has good flavor. For a vegan version, substitute coconut milk for cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg