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Velvety Cream of Asparagus Soup

Close-up of a bowl of vibrant green asparagus soup with a light foam topping, sitting on a wooden table.
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Make this easy, velvety cream of asparagus soup that captures the fresh flavor of spring vegetables. This one-pot recipe comes together quickly, making it perfect as a light lunch or an elegant starter.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced (optional, for extra body)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon fresh lemon zest
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Add the trimmed asparagus pieces and diced potato (if using) to the pot. Stir to coat with the oil.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the asparagus and potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until silky smooth, then return it to the pot.
  6. Stir in the heavy cream and lemon zest. Heat gently over low heat until warmed through; do not boil after adding the cream.
  7. Season generously with salt and pepper to your taste.
  8. Serve this comforting asparagus soup immediately, perhaps with crusty bread.

Notes

  • For a brighter flavor, add a small squeeze of fresh lemon juice just before serving.
  • To achieve the silkiest texture, ensure you blend the soup thoroughly until no lumps remain.
  • This recipe makes a wonderful base; consider adding 1/4 cup of frozen peas during the last 5 minutes of simmering for added color and sweetness.

Nutrition

Find it online: https://cookingbymia.com/asparagus-soup-velvety-cream-recipe/