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Cream of Asparagus Soup

This delicious Cream of Asparagus Soup features a velvety texture and rich flavor, perfect for warming cold evenings and impressing family and friends.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons Unsalted butter (or olive oil for a vegan option)
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable broth (ensure it’s vegetarian-friendly)
  • 1 cup Heavy cream (or coconut milk for a dairy-free version)
  • to taste Salt
  • to taste Black pepper
  • 1 tablespoon Lemon juice, freshly squeezed
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté for about 5 minutes until the onion is translucent and fragrant.
  2. Add the asparagus pieces to the pot. Stir to combine and cook for another 5 minutes, allowing them to soften slightly.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and allow it to simmer for about 15 minutes until the asparagus is tender.
  4. Using an immersion blender, purée the soup until it achieves a smooth and creamy texture. Alternatively, you can transfer it in batches to a traditional blender.
  5. Return the blended soup to the pot (if using a traditional blender) and stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Heat through gently without boiling.
  6. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting flavors!

Notes

For a vegan option, swap out the heavy cream for coconut milk or a non-dairy cream alternative. To achieve the best texture, ensure you don’t overcook the asparagus; it should remain bright green for that fresh taste. Avoid using too much salt initially.