Creamy Asparagus Soup
A velvety, nutritious soup that highlights fresh asparagus with a hint of cream. Quick to make and full of flavor, this fiber-rich, low-calorie soup is perfect for spring lunches or weeknight dinners. Garnish with chives and a drizzle of cream for an elegant touch.
Equipment
- 1 Dutch oven
- 1 immersion blender
Ingredients
- 2 pounds medium-thick asparagus trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- ½ cup sweet yellow onion finely diced
- 1 teaspoon garlic minced
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups low-sodium chicken or vegetable broth
- 1 medium Yukon gold potato peeled and diced (about 1 cup)
- ½ cup heavy cream or half-and-half plus extra for garnish
- Fresh chives chopped, for garnish
Instructions
- Prepare the Asparagus: Start by carefully rinsing the asparagus under cold running water to remove any dirt or grit. Snap or cut off the tough, woody ends at the base of each stalk—these are fibrous and not pleasant to eat. Once trimmed, slice the remaining asparagus stalks into uniform 1-inch pieces. Keeping the tips intact ensures they stay tender and visually appealing after cooking. Set aside.
- Sauté the Aromatics: In a medium to large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Once melted, add the finely diced yellow onion. Gently sauté the onion, stirring occasionally, for 2 to 3 minutes until it softens and becomes fragrant, but not browned. Add the minced garlic and continue to cook for another 1 minute, just until you can smell the aromatic garlic. This base builds a rich, flavorful foundation for your soup.
- Add Vegetables and Seasoning: Add the prepared asparagus pieces and diced Yukon gold potato to the pot with the sautéed onion and garlic. Sprinkle in the salt and freshly ground black pepper. Stir everything together so the vegetables are evenly coated in butter and seasoning. Allow them to cook over medium heat for about 5 to 6 minutes, stirring occasionally, until the asparagus starts to become tender and bright green, and the potato begins to soften. This step enhances the natural flavors of the vegetables.
- Incorporate the Broth: Pour in the low-sodium chicken or vegetable broth, ensuring all the vegetables are submerged. Increase the heat slightly to bring the mixture to a gentle boil. Once it reaches a boil, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let the soup simmer for 10 to 15 minutes, stirring occasionally, until both the asparagus and potato are very tender but the asparagus retains its vibrant color. This simmering process allows the flavors to meld beautifully.
- Puree the Soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth and silky. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, ensuring not to overfill. Blend each batch until smooth, then return the pureed mixture to the pot. This step creates the signature creamy texture of the soup.
- Add Cream and Adjust Flavor: Stir in the heavy cream or half-and-half gradually, mixing thoroughly to combine. Taste the soup and adjust seasoning with additional salt or freshly ground black pepper as needed. The cream adds a rich, velvety texture while balancing the natural vegetal sweetness of the asparagus.
- Serve and Garnish: Ladle the soup into individual bowls. For a beautiful presentation and extra flavor, drizzle a little additional cream over the top, sprinkle with freshly chopped chives, and add a light dusting of black pepper. Serve immediately while warm. This final touch elevates the simple soup into an elegant, restaurant-quality dish.
Notes
- Use fresh, medium-thick asparagus for the best flavor and vibrant color.
- Trim woody ends carefully; they can be tough and unpleasant to eat.
- Yukon gold potatoes create a naturally creamy texture; russets are a suitable alternative.
- Sauté onions and garlic gently to avoid browning and maintain delicate flavors.
- Adjust salt gradually, as broth and cream can affect overall seasoning.
- For a lighter soup, use half-and-half or a dairy-free cream substitute.
- Overcooking asparagus can dull its color; simmer until tender but still bright green.
- High-quality immersion blender or standard blender ensures a smooth, silky texture.
- Optional: Add a pinch of nutmeg or a squeeze of lemon for extra flavor depth.
- Garnish with cream and chopped chives to enhance both taste and presentation.
