Creamy Asparagus Soup (Printable)

A smooth, velvety spring soup showcasing tender green asparagus with cream and fresh herbs.

# Ingredient List:

→ Vegetables

01 - 1 pound fresh green asparagus, trimmed and cut into 3/4 inch pieces with tips reserved
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 small onion, chopped
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 2/3 cup heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - Reserved blanched asparagus tips
12 - Chopped fresh chives or parsley, optional

# Steps:

01 - In a large saucepan, melt butter over medium heat. Add onion, leek, and potato, sautéing for 4 to 5 minutes until softened but not browned.
02 - Add asparagus stalks to the pan, reserving tips for garnish, and cook for 2 minutes.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
04 - Meanwhile, blanch reserved asparagus tips in boiling salted water for 1 to 2 minutes until just tender. Drain and reserve for garnish.
05 - Using an immersion blender or in batches in a countertop blender, purée the soup until smooth.
06 - Stir in cream and bring soup to a gentle simmer. Season with salt, pepper, and nutmeg if desired. Add lemon juice to brighten the flavor.
07 - Ladle soup into bowls and garnish with asparagus tips and fresh herbs.

# Expert Advice:

01 -
  • It perfectly showcases the delicate flavor of fresh spring asparagus.
  • The addition of heavy cream creates a silky, luxurious texture.
  • Easy to prepare in just 40 minutes with simple ingredients.
  • A versatile dish that works as a light lunch or a sophisticated dinner party starter.
02 -
  • Blanch the reserved asparagus tips separately in salted water to keep them vibrant green and tender-crisp for the final garnish.
  • If you prefer an extra-fine texture, you can pass the pureed soup through a fine-mesh sieve before adding the cream.
  • Always check your broth labels to ensure the dish remains strictly gluten-free if required.
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