Description
A rich and creamy asparagus soup that’s perfect for spring. This dish combines fresh asparagus with cream to create a smooth and delicious soup.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the asparagus pieces to the pot and cook for an additional 3-4 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer until the asparagus is tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
- Stir in the heavy cream and season with salt and pepper. Heat through without boiling.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Add a squeeze of lemon juice for an extra zing.
- This soup pairs well with crusty bread or a light salad.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 60
Keywords: creamy asparagus soup, German asparagus soup, spring soup recipes, vegetarian asparagus soup, easy asparagus soup