Description
This Cream of Asparagus Soup is a creamy, velvety, and light one-pot vegetarian recipe that's perfect for a cozy meal. Made with fresh asparagus, garlic, onion, and smooth dairy ingredients, it offers a delicate balance of savory flavors and a silky texture, making it an ideal appetizer, brunch, or light lunch option.
Ingredients
Main Ingredients
- 2 tbsp butter
- 4 garlic cloves, minced
- 1/2 tsp dried thyme
- 1 small onion, roughly chopped
- 4 large asparagus stalks, tips reserved
- 1 cup milk
- 1 cup vegetable stock
- 2 tbsp heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 tbsp lemon juice, or to taste
Garnish
- Olive oil, for drizzling
- Additional heavy cream, for garnish
- Cooked asparagus tips
Instructions
- Sauté Aromatics: In a medium sauce pot over low heat, melt the butter. Add minced garlic, chopped onions, and dried thyme. Sweat the mixture gently for 5 to 8 minutes until the onions become translucent and soft, releasing rich aromas.
- Add Asparagus: Chop the asparagus stalks (saving the tips for garnish) and add them to the pot. Continue cooking on low heat for 5 minutes, allowing the asparagus to soften slightly.
- Simmer Soup Base: Pour in the milk and vegetable stock. Increase the heat and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 5 minutes until all vegetables are tender.
- Cook Asparagus Tips: While the soup simmers, boil the reserved asparagus tips separately in water until they’re cooked through. Set aside for garnish.
- Blend Soup: Carefully transfer the soup mixture to a blender and blend until perfectly smooth and creamy.
- Strain Soup: Pour the blended soup through a fine strainer back into the pot to ensure a velvety texture. Place the pot over low heat.
- Season and Finish: Season the strained soup with salt, black pepper, and lemon juice to your taste. Stir in the heavy cream and blend well to integrate the flavors and enrich the soup.
- Serve and Garnish: Ladle the hot soup into bowls. Drizzle with olive oil and a little extra heavy cream. Top each serving with the cooked asparagus tips for a beautiful and elegant presentation. Enjoy your comforting soup!
Notes
- Use any type of vegetable stock you have on hand; even a dissolved stock cube works well.
- Saving the asparagus tips for garnish adds a sophisticated touch and elevates the presentation, but you can also include them directly in the soup.
- Omit the heavy cream entirely for a lighter, healthier version of the soup.
- If using thinner asparagus stalks, increase the quantity as 4 thin stalks will not replace 4 large ones.
