Ingredients
Scale
- 2 1/2 lbs fresh asparagus, trimmed and chopped
- 2 cloves garlic, minced
- 3/4 cup diced yellow onion or shallots
- 1 tsp fresh lemon juice
- 2 tbsp butter
- 3/4 cup heavy cream
- Extra virgin olive oil, for drizzling
- 3 cups vegetable broth or chicken broth
- Salt and black pepper, to taste
- Fresh chopped chives, for garnish
- Croutons (optional)
Instructions
- Melt butter in a large pot over medium heat. Add garlic and onion; cook for 4–6 minutes until softened.
- Stir in chopped asparagus. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Add broth, bring to a boil, then reduce heat. Cover and simmer 10–15 minutes until asparagus is tender.
- Remove from heat and blend until smooth.
- Stir in cream and lemon juice. Taste and adjust seasoning if needed.
- Warm gently over low heat before serving.
- Ladle into bowls and top with chives, a drizzle of olive oil, and croutons if desired.
Notes
Use asparagus tips for garnish and blend carefully to prevent splashes. This soup can be made ahead and refrigerated or frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg
Keywords: asparagus soup, creamy soup, spring soup, vegetarian soup, easy soup recipe