I love this soup – it’s so easy to make. No need to spend a long time preparing it – simply roughly chop the asparagus, onion, and a few garlic cloves. Then toss them into a pot with veggie stock and, once tender, stir in the cream and blend with a handheld blender. It’s incredibly simple! And just look at how creamy it turns out!
How to make asparagus soup
Prepare the Vegetables: If the asparagus stalks are not pre-prepared, trim the ends to remove any woody parts. Then, roughly chop the stalks so they measure about ½ inch ( 1cm). For garnish, keep a few stalks aside to blanch or steam later on. (Check my guide for the methods.) Then, chop up your onion into small chunks and mince the garlic. Prepare the Soup Base: Heat the butter in a large saucepan until melted. Add the onions, garlic, and pepper and sauté for about 5 minutes – until the onion has softened. Then add the asparagus, cover with a lid, and cook over medium heat until softened – about 5-10 minutes. Next, add the vegetable stock and bring it to a boil. Reduce the heat, then allow to simmer for 30 minutes. Make sure to cover the saucepan with a lid. Puree the Soup: If have an immersion blender, you can blend the soup to your desired consistency directly in the pot. If not, pour the soup base into a regular blender or food processor. Then blitz until smooth. Finally, add the cream (keep some to add while serving if you prefer) and stir well to combine. Serve: Taste test and adjust the seasoning if needed, then serve. If wanted, swirl a little cream into each bowl and/or top with the leftover asparagus tips. You can also drizzle a bit of fresh lemon juice or top with fresh herbs or toasted pinenuts once served.
What to serve with asparagus soup
I often enjoy this cream of asparagus recipe on its own. And it might surprise you but cold asparagus soup is just as delicious as hot. Either way, you can accompany it with
Bread: especially, crusty bread or some delicious garlic croutons. Salad: serve it alongside your favorite springtime salad, like arugula and parmesan salad or beet and goat cheese salad. Sandwich: enjoy together with a grilled cheese sandwich (especially when made with some parmesan cheese) or an easy egg salad sandwich.
If you try this cream of asparagus soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
