Creamy Asparagus Soup
A quick and easy weeknight dinner that combines fresh asparagus with a creamy texture, perfect for a cozy meal.
Servings: 4 servings
Equipment
- Large Pot
- Immersion Blender
Ingredients
Soup Ingredients
- 1 pound Fresh Asparagus Trimmed and chopped
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- to taste Salt
- to taste Black Pepper Freshly cracked
- 1 tablespoon Lemon Juice Fresh
- 2 tablespoons Olive Oil For sautéing
Instructions
- Rinse the asparagus under cold water, snap off the tough ends, and chop into 1-inch pieces.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add chopped asparagus, stir well, and cook for 3-4 minutes until slightly softened.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and cover. Let simmer for 15-20 minutes until asparagus is tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return the soup to low heat, stir in heavy cream, and warm through without boiling.
- Season with salt and pepper to taste, then stir in lemon juice.
- Serve hot, garnished with cracked black pepper or a drizzle of olive oil.
Notes
For variations, consider adding herbs, other vegetables, or nuts for garnish.