This asparagus soup recipe is fresh and creamy and very easy to make!
Asparagus soup cream is made with garlic in sautéed asparagus, onions and garlic butter, mixed with cream in a delicious soup for a rich cream.
- smell: This soup has a delicate, fresh and slightly earthy flavor. It’s very delicious and perfect for spring!
- Skill Level: This simple one-pot soup is perfect for beginners!
- Recommended tools: An immersion mixer is a useful tool for mixing soup and seasoning directly in a soup pot.
- Budget Tips: Add extra veggies or potato slices to thicken the soup, or stretch the recipe further.
Asparagus soup ingredients tips
- asparagus: Choose roughly the same spears so that they are cooked evenly. Freeze and thawed asparagus or remaining asparagus can be used in this recipe.
- broth: You can change the chicken soup to vegetable soup or use homemade soup to add depth to the flavor.
- butter: The heavy cream gives the soup structure and full flavor. You can also use half, sour cream or a plain Greek yogurt.
- Seasoning: Simple seasoning and a touch of lemon are all you need to exude the delicate flavor of the asparagus. Fresh herbs, such as parsley or a small amount of mint, make a delicious, elegant garnish for the asparagus soup.
Favorite variant
- Asparagus soup is perfect for extra additions! To cook, add cooked bay shrimp, sliced roasted leeks or stir-fried mushrooms and onions.
- Add peas or spinach before mixing the bright greens!
- Eat cold with plain yogurt and fresh herbs.
How to make asparagus soup
- saute Asparagus with minced onion in garlic butter. (The complete recipe below.)
- Add to Broth and seasonings, cook until the asparagus is tender.
- purée Soup, add cream and lemon juice. Adjust the seasoning.
Garnish with fresh herbs, crushed goat cheese or a few Parmesan bread crumbs.
Store leftovers
- Place the remaining creamy asparagus soup in a covered container in the refrigerator for up to 4 days.
- Heat on a microwave or stovetop on low heat and adjust the seasoning as needed. Don’t boil, as this will cause the soup to become granules.
- It is not recommended to use frozen cream soup because the butter solidifies when thawed. However, a portion of the asparagus soup can be frozen before adding the cream.
- Thaw in the refrigerator or thaw on the stovetop over low heat, then add cream and seasoning, heat and serve!
More asparagus favorites
Have you made asparagus soup? Give us a rating and comment below!
Asparagus soup
The creamy asparagus soup made with chicken soup and lemon flavor is fresh, bright and light!
Prevent the screen from becoming dark
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Cut the asparagus into ½” pieces.
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In a large pot over medium heat, cook the onion and then cook the garlic in butter until tender. Add asparagus and cook for another 5 minutes.
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Add soup, salt and pepper. Cover and cook for 10-15 minutes or until the asparagus is tender.
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Using a manual stirrer, cook the puree until smooth. Add the cream and lemon juice.
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Taste and season with salt and pepper if needed.
- Additional vegetables can be added to further stretch the soup. Zucchini or celery are a good choice.
- If using a regular stirrer, turn soup or liquid slurry, Do not seal the cover. Steam can accumulate and cause dangerous chaos.
- If you want more texture, remove a small amount of asparagus before mixing. Chop it up and stir it back into the soup after mixing.
- To thicken, let the soup cook or stir some potato slices.
- Refrigerate leftovers for up to 4 days. Heat over low heat to prevent the cream from coagulating. Don’t freeze.
Calories: 176 | carbohydrate: 10g | protein: 6g | Fatty: 14g | Saturated fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.1g | cholesterol: 44mg | sodium: 525mg | Potassium: 426mg | fiber: 4g | sugar: 5g | Vitamin A: 1814IU | Vitamin C: 11mg | calcium: 72mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, dinner, lunch, soup
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