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Creamy Asparagus Soup

Creamy Asparagus Soup

A luxurious and velvety soup that celebrates the freshness of spring with a delightful blend of flavors from fresh asparagus, aromatics, and cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, French
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces Look for firm, bright green spears.
  • 1 medium onion, diced Provides a flavor base.
  • 2 cloves garlic, minced Adds aromatic depth.
  • 4 cups vegetable or chicken stock Opt for low-sodium stock.
  • 1 cup heavy cream or a dairy alternative For a lighter option use half-and-half or coconut milk.
  • 2 tablespoons olive oil For sautéing.
  • to taste Salt and pepper Essential for enhancing flavor.
  • Juice of half a lemon Adds brightness to the soup.
  • Fresh herbs for garnish (optional) Use parsley or chives for decoration.

Method
 

Preparation
  1. Wash the asparagus under cold running water and trim the woody ends.
  2. Cut the asparagus into 1-inch pieces, setting aside the tips.
Cooking
  1. In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
  2. Add minced garlic and cook for an additional minute.
  3. Add chopped asparagus (reserve the tips) and sauté for 3-4 minutes.
  4. Pour in the stock, bring to a boil, then reduce heat and let simmer for 15 minutes until asparagus is tender.
  5. Purée the soup using an immersion blender until smooth.
  6. Stir in the heavy cream, heating gently over low heat. Season with salt, pepper, and lemon juice.
  7. Ladle the soup into bowls and garnish with reserved asparagus tips and fresh herbs, if desired.

Notes

For a vegan option, use coconut milk or cashew cream and a vegetable stock. For a low-carb version, omit the cream or use a lower-fat alternative.