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Asparagus Soup

A velvety, emerald asparagus soup that captures the essence of spring, perfect for a cozy dinner or elegant starter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound fresh asparagus, woody ends trimmed Reserve the tips for garnish.
  • 2 tablespoons unsalted butter Can substitute with olive oil for a lighter version.
  • 1 medium onion, finely chopped Shallots work beautifully for a sweeter note.
  • 2 cloves garlic, smashed and minced Add more for a punchier flavor.
  • 3 cups vegetable or chicken stock Homemade stock deepens comfort food vibes.
  • 1 medium potato, peeled and diced Can substitute with cauliflower for lower carbs.
  • 1/2 cup single cream or crème fraîche Greek yogurt is a lighter swap.
  • Salt and freshly ground black pepper, to taste
  • 1/2 fruit lemon, juice of Optional, brightens the green.
  • Olive oil and reserved asparagus tips for finishing A sprinkle of chives or tarragon is lovely.

Method
 

Preparation
  1. Snap or trim the woody stems off the asparagus and reserve the tender tips. Roughly chop the remaining stems into 1-inch pieces.
  2. In a wide pot over medium heat, melt the butter until it foams and begins to smell nutty.
  3. Add onion and a pinch of salt, and cook gently until soft and translucent - about 5 minutes.
  4. Add garlic and cook for 30 seconds until fragrant.
Cooking
  1. Add the chopped asparagus stems and diced potato to the pot. Stir to coat in butter and let them warm through for 2 minutes.
  2. Pour in the stock so the vegetables are just covered. Bring to a gentle simmer, cover, and cook for 12-15 minutes, until the potato and asparagus are tender.
  3. Use an immersion blender and blitz until smooth and velvety.
  4. Stir in the cream and adjust seasoning with salt, pepper, and a squeeze of lemon.
Finishing
  1. Warm the reserved asparagus tips separately in a splash of olive oil for 1-2 minutes just until tender, then use them as a garnish.
  2. Ladle into warm bowls, drizzle with olive oil, scatter the asparagus tips and chives, and enjoy immediately.

Notes

For variations, swap spinach with kale for a stronger flavor, or replace cream with blended cashews or coconut cream for a vegan option. Store leftovers in an airtight container for up to 3 days.