– **Title**: Cream of Asparagus Soup
– **Ingredients**:
– 1 lb fresh asparagus, trimmed and cut into pieces
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 2 tbsp olive oil or butter
– Salt and pepper to taste
– Optional: Lemon juice and zest for garnish
– Optional: Croutons for serving
– **Instructions**:
1. Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, being careful not to let it burn.
3. Add the asparagus pieces to the pot and stir well. Cook for about 5 minutes, until the asparagus is bright green.
4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, until the asparagus is tender.
5. Using an immersion blender (or transferring the soup in batches to a traditional blender), puree the soup until smooth.
6. Return the soup to the pot (if using a traditional blender) and stir in the heavy cream. Heat gently over low heat, seasoning with salt and pepper to taste.
7. If desired, add a squeeze of lemon juice for brightness and garnish with lemon zest.
8. Serve hot, topped with croutons if using, and enjoy your creamy asparagus soup!
Key Ingredients & Substitutions
Asparagus: This is the star of the soup! Fresh asparagus is best for flavor and texture. If you can’t find fresh, frozen asparagus can work in a pinch. Just remember to adjust cooking time as it’s already blanched.
Onion: A medium onion adds a sweet base. You can swap it for shallots for a milder taste, or use green onions for a different flavor profile. I love using a mix for a fresh touch!
Heavy Cream: Makes the soup rich and creamy. For a lighter option, you can use half-and-half or coconut cream for a dairy-free version. I’ve made it with almond milk, but the texture will be thinner.
Vegetable Broth: This adds depth to the soup. If you prefer homemade broth, that’s great! Otherwise, low-sodium broth helps control the saltiness. Chicken broth can be used for more flavor, but it won’t be vegetarian.
Chives: These fresh herbs lighten up the dish and add a pop of color. If you can’t find chives, fresh parsley or dill can also brighten the flavor. I occasionally use scallions as a substitute.
How Do I Get a Smooth Consistency When Blending the Soup?
Blending the soup to a velvety smooth consistency is crucial. Here’s how to do it right:
- Allow the soup to cool slightly before blending to avoid splatters.
- If using a traditional blender, fill it only halfway to prevent overflow. Blend in batches.
- An immersion blender is a fantastic tool here, as it’s safe for blending hot liquids directly in the pot.
For a creamier texture, you can blend longer or add more cream while blending. Enjoy the process of making it smooth and silky!
How to Make Cream of Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
For Garnish:
- 1/4 cup chives, chopped
- Croutons (optional)
- A squeeze of lemon juice (optional)
How Much Time Will You Need?
This recipes takes about 10 minutes to prep and 30 minutes to cook, so you’ll need around 40 minutes in total. You’ll be enjoying a warm bowl of creamy asparagus soup in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about 5 minutes, stirring occasionally, until it becomes translucent. This will add lots of flavor to your soup!
2. Add Garlic and Asparagus:
Next, add the minced garlic to the pot and cook for another 1 to 2 minutes, just until it’s fragrant. Then, toss in the asparagus pieces along with the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes, or until the asparagus is tender.
3. Blend the Soup:
Once your asparagus is tender, it’s time to make the soup creamy! If you have an immersion blender, use it right in the pot to puree the soup until smooth. If not, carefully transfer the soup to a regular blender in batches. Blend until it’s silky and smooth.
4. Add Cream and Season:
Return the pureed soup to the pot. Stir in the heavy cream and heat it gently over low heat for a few minutes until it’s warmed through. Now, season with salt and pepper to taste. If you love a little zing, add a squeeze of lemon juice for some brightness!
5. Serve and Garnish:
Dish out your creamy asparagus soup into bowls while it’s hot. Garnish with the chopped chives and, if you like, sprinkle on some croutons for crunch. You can even drizzle a bit of extra cream on top for a lovely finish. Enjoy every spoonful of this delicious, homemade soup!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, frozen asparagus works well in this recipe! Just make sure to thaw it before cooking, as this will prevent excess water in the soup. You can thaw it overnight in the fridge or quickly in the microwave. You may need to adjust the cooking time slightly since frozen asparagus may be a bit softer than fresh.
What If I Don’t Have Heavy Cream?
No problem at all! You can substitute heavy cream with half-and-half or whole milk for a lighter version. If you’re looking for a dairy-free option, coconut cream or unsweetened almond milk can be great alternatives, though they will give the soup a slightly different flavor.
How to Store Leftovers?
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it; just make sure to leave some space at the top of the container for expansion. To reheat, thaw overnight in the fridge and warm on the stove, adding a bit of water or broth if the soup is too thick.
Can I Add Other Vegetables to the Soup?
Absolutely! Feel free to add or substitute other veggies like leeks, potatoes, or peas for added texture and flavor. Just make sure to adjust the cooking times accordingly, especially if you’re adding denser vegetables like potatoes.
