Save to Pinterest Celebrate the arrival of spring with this light and elegant Asparagus Soup. This dish is designed to showcase the delicate, earthy flavor of fresh green asparagus, enhanced with a velvety finish that makes every spoonful feel luxurious and refined.
Save to Pinterest By simmering the asparagus stalks with a base of leek, onion, and potato, the soup gains a natural body and depth. The potato acts as a subtle thickener, ensuring a satisfying consistency without overshadowing the star ingredient.
Ingredients
- 500 g fresh green asparagus, trimmed and cut into 2 cm pieces (reserve tips separately)
- 1 medium leek, white and light green parts only, sliced
- 1 small onion, chopped
- 1 medium potato, peeled and diced
- 1 L vegetable broth (gluten-free if needed)
- 150 ml heavy cream
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
- 1 tbsp fresh lemon juice
- Reserved asparagus tips, blanched
- Chopped fresh chives or parsley (optional)
Instructions
- Step 1
- In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, and sauté for 4–5 minutes until softened but not browned.
- Step 2
- Add the asparagus stalks (reserve the tips) and continue to cook for 2 minutes.
- Step 3
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Step 4
- Meanwhile, blanch the reserved asparagus tips in boiling salted water for 1–2 minutes until just tender. Drain and set aside for garnish.
- Step 5
- Using an immersion blender (or in batches in a countertop blender), puree the soup until smooth.
- Step 6
- Stir in the cream and bring the soup back to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg if desired. Add lemon juice to brighten the flavor.
- Step 7
- Ladle the soup into bowls and garnish with the asparagus tips and fresh herbs.
Zusatztipps für die Zubereitung
Using an immersion blender directly in the saucepan is the easiest way to achieve a smooth texture. Be sure to add the lemon juice at the very end; its acidity is essential for brightening the flavor and balancing the richness of the butter and cream.
Varianten und Anpassungen
For a vegan version of this soup, simply substitute the unsalted butter with olive oil and use a plant-based cream alternative. The dish remains elegant and full of fresh spring character.
Serviervorschläge
Serve this soup warm alongside crusty bread or pair it with a crisp white wine such as Sauvignon Blanc. For a richer appetizer, you can also top each bowl with a perfectly poached egg.
Save to Pinterest With its vibrant color and silky finish, this asparagus soup is a timeless classic. It’s a wonderful way to celebrate the season's best produce with minimal effort and maximum elegance.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store refrigerated. Reheat gently over low heat, adding a splash of cream or broth if needed to adjust consistency.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot, or process in batches using a countertop blender. For extra silky results, pass the pureed soup through a fine-mesh sieve before adding cream.
- → Can I freeze this soup?
Freeze the soup before adding cream for up to 3 months. Thaw overnight in refrigerator, reheat, then stir in fresh cream when serving for best texture.
- → What can I substitute for heavy cream?
Coconut cream works well for dairy-free versions, or use half-and-half for lighter texture. Greek yogurt adds tang but should be stirred in off the heat to prevent separating.
- → How do I pick the best asparagus?
Choose bright green spears with tight, compact tips. Stalks should feel firm and snap easily when bent. Avoid woody or dry-looking stems, and use thinner spears for more delicate flavor.