Description
A creamy and comforting asparagus soup made with fresh asparagus, sautéed vegetables, and a touch of heavy cream. This easy-to-make recipe is perfect for a light lunch or starter, delivering vibrant green color and delicate flavors in under 40 minutes.
Ingredients
Vegetables and Aromatics
- 1/2 large onion, chopped
- 1 celery stick, peeled and diced
- 2 cloves garlic, minced
- 1 pound asparagus, woody ends trimmed and cut into 1-inch pieces
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 1/2 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1/2 cup heavy cream
- Fresh chives or parsley for garnish, optional
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic; sauté until the onion becomes translucent, about 5 minutes, releasing their flavors and softening the vegetables.
- Add Asparagus and Flour: Stir in the asparagus pieces and cook for an additional 3 minutes. Sprinkle the flour over the vegetables, stir well to combine, and cook for 2 more minutes to remove the raw flour taste and create a slight thickening base for the soup.
- Simmer Soup: Pour in the vegetable broth, season with salt and black pepper, and bring the mixture to a boil. Reduce the heat and let it simmer gently until the asparagus and celery are tender, about 15 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender, purée the soup directly in the pot until smooth and creamy. This step ensures a velvety texture without any lumps.
- Finish and Serve: Stir in the heavy cream and heat through gently. Taste and adjust seasoning with additional salt and pepper if necessary. Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Serve hot for a comforting meal.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
- Use fresh vegetable broth for best flavor or homemade broth if available.
- To enhance the soup’s texture, strain it after blending for an extra smooth finish.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Asparagus woody ends can be saved and used to make vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
