Cream of Asparagus Soup Recipe

Course: Soup

Cuisine: American

Keyword: asparagus soup, asparagus soup recipe, cream of asparagus soup, cream of asparagus soup recipe, creamy asparagus soup, easy asparagus soup, fresh asparagus soup, homemade asparagus soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 269kcal

Author: Chef Jessica Formicola

This cream of asparagus soup blends fresh asparagus, onion, white wine, broth and cream into a silky, bright soup finished with lemon.

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Equipment

Ingredients

3 tablespoons unsalted butter
1 pound asparagus , ends trimmed and cut into 1-inch pieces
1 sweet onion , chopped
½ cup white wine
3 cups vegetable broth , or low-sodium chicken broth
1 tablespoon cornstarch
½ teaspoon ground white pepper
1 teaspoon fine sea salt
1 teaspoon lemon juice
1/2 cup heavy cream
Olive oil, crème fraîche , Maldon sea salt, fresh herbs, lemon wedges, optional and for garnish

Instructions

In a large Dutch oven or saucepan over medium-low heat, melt the 3 tablespoons unsalted butter.
Stir in the prepped 1 pound asparagus and chopped 1 sweet onion. Cover and cook over low heat, stirring occasionally, until very soft, approximately 20 minutes. Reserve several asparagus tips for garnish, if desired.
Stir in the ½ cup white wine and 3 cups vegetable broth. Using an immersion blender or transferring to a blender or food processor, blend until fully pureed and smooth.
In a small bowl, whisk the 1 tablespoon cornstarch with 2 tablespoons water. Stir in the cornstarch slurry with the ½ teaspoon ground white pepper, 1 teaspoon fine sea salt, 1 teaspoon lemon juice and 1/2 cup heavy cream. Blend again until combined.
Serve warm or chilled. Garnish with asparagus tips, good quality olive oil, crème fraîche, Maldon sea salt, freshly ground black pepper, fresh herbs or lemon wedges.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store cooled soup in an airtight container in the refrigerator. For best quality, use within approximately 3 to 4 days.

Freezing: For the best freezer results, consider freezing the pureed asparagus base before adding the heavy cream. Thaw overnight in the refrigerator, reheat gently, then stir in fresh cream and lemon. If freezing the finished soup, whisk well while reheating to help restore the texture.

Nutrition