Cream of asparagus soup is fresh asparagus cut into 2½ cm pieces, sautéed in butter with garlic for 5 minutes, simmered covered in vegetable broth for 10 to 15 minutes until very tender but still green, blended, and finished with heavy cream. It takes 30 minutes of preparation and 25 minutes of cooking, and serves 4.
A simple, quick way to add asparagus to everyday meals.
How to Make Cream of Asparagus Soup?
Always use very fresh asparagus and a good homemade or store bought vegetable broth, with butter, garlic, and cream. Do not overcook the asparagus so the soup stays green.
Nutritional Information
Each serving of cream of asparagus soup contains approximately 180 kcal, 10 g of carbohydrates, 12 g of fat, 4 g of protein, 1 g of fiber, 2 g of sugars, 30 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Cream of Asparagus Soup Recipe
Preparation: 30 minutes
Cooking: 25 minutes
Servings: 4
Ingredients
- 1 kg (2.2 lb) of fresh asparagus
- 2 cups of vegetable broth
- 2 tablespoons of butter
- 1 garlic clove, chopped
- ½ cup of heavy cream
- ½ teaspoon of salt
- Pepper
Instructions
- Wash and trim the asparagus and cut into pieces about 2½ cm (1 inch) long, discarding the tough base.
- In a heavy medium pot, melt the butter over medium heat, add the chopped garlic, and stir for a minute. Add the asparagus, season with salt and pepper, and cook for 5 more minutes until lightly golden.
- Pour in the vegetable broth and bring to a boil over low heat, cover, and cook until the asparagus is very tender but still green and firm, about 10 to 15 minutes.
- Blend in a blender or with a stick blender until smooth, return to the pot, add the heavy cream, and heat over low. Adjust the seasoning if needed.
- Serve right away, with croutons if you like.
Additional Tips
Snap the base
Bend each spear; it snaps where the tough part ends.
Keep it green
Stop cooking as soon as the asparagus is tender so the soup does not turn dull.
Save some tips
Reserve a few blanched tips to garnish the bowls.
Taste the broth
If the broth is salted, taste before adding the salt.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Heavy cream | Milk | ½ cup | Lighter |
| Vegetable broth | Chicken broth | 2 cups | Richer |
| Butter | Olive oil | 2 tbsp | Dairy free base |
| Garlic | Shallot | 1 | Sweeter |
Frequently Asked Questions (FAQs)
1. Which part of the asparagus is discarded?
The tough, fibrous base. Cut the rest into pieces about 2½ cm long so they cook evenly; the recipe uses 1 kg for 4 people.
2. How do I keep the soup green?
Cook the asparagus in the broth only until very tender but still green and firm, 10 to 15 minutes. Add the cream at the end over low heat.
3. Which broth do I use?
Vegetable broth, 2 cups, homemade or store bought but good quality. If it is already salted, taste before adding the half teaspoon of salt.
4. Can I freeze cream of asparagus soup?
Yes, preferably before adding the cream, since dairy tends to separate when thawed. Thaw in the fridge, heat gently, stir in the cream, and adjust the seasoning.
Benefits of Asparagus
Asparagus provides fiber, which helps intestinal transit, and vitamin C, which supports the immune system.
Did You Know?
Asparagus (Asparagus officinalis) is a perennial plant whose first harvest can take about three years after planting.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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