Creamy Asparagus Soup: Velvety Smooth & Addictive
Enjoy this velvety smooth asparagus soup, featuring fresh asparagus and savory chicken broth for an addictive flavor.
Ingredients
- 1 pounds asparagus (trimmed and washed)
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 1 clove garlic (minced)
- 2 cups chicken broth (not low sodium)
- salt and black pepper (to taste)
- cup heavy whipping cream (or to taste)
- teaspoon fresh lemon juice
- shredded Parmesan cheese (for serving, optional)
Instructions
- Cut asparagus into -inch pieces.
- In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.
- Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
- Using a hand blender, puree soup until smooth for 1-2 minutes.
- Stir in cream and lemon juice until combined.
- Taste and season with salt and pepper if needed.
Notes
- For the most vibrant green color, blanch your asparagus briefly before adding it to the pot, then plunge into ice water. This sets the color beautifully. - If you don't have a hand blender, carefully transfer the soup in batches to a regular blender. Make sure to vent the lid to allow steam to escape and avoid pressure buildup. - This asparagus soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it's too thick.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.