This Cream of Asparagus Soup is a luxurious, velvety dish that’s perfect for any season. It’s a beautiful blend of fresh asparagus, onions, garlic, and a hint of cream, creating a soup that is both light and indulgent. The delicate flavor of asparagus is enhanced by the richness of the cream, making it a comforting yet elegant choice for lunch or a light dinner. Serve it with a slice of crusty bread, and you’ll have a meal that’s simple yet sophisticated.
INGREDIENTS:
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh lemon juice (optional)
– Fresh parsley or chives for garnish
INSTRUCTIONS:
1) Prepare the Asparagus: Start by trimming the tough ends off the asparagus. Cut the remaining spears into 1-inch pieces.
2) Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3) Cook the Asparagus: Add the asparagus pieces to the pot and sauté for about 5 minutes until they are bright green and slightly tender.
4) Simmer the Soup: Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the asparagus is fully tender.
5) Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a creamier texture, you can also transfer the soup to a blender in batches and blend until smooth.
6) Add Cream and Season: Return the soup to the pot (if you used a blender) and stir in the heavy cream.
7) Season with salt and pepper to taste. If you like a bit of tang, add a squeeze of fresh lemon juice.
Serve: Ladle the soup into bowls, and garnish with chopped parsley or chives. Serve hot, with a slice of crusty bread on the side.