Cream of Asparagus Soup.
This cream of asparagus soup is the perfect spring soup. It’s bright and refreshing, tasting of crisp asparagus, a hint of citrus and rich cream. Love it for lunch or dinner with some toasted sourdough.
I love a light springy soup to make meals feel super special this time of year.
This soup is so bright and fresh and green. Yes, it tastes green in the best possible way. Not like grass and not like tea, but like fresh green vegetables with a hint of citrus and rich cream. Is it possible to make spring in a pot?! This is it!
I was on the fence about asparagus soup because I adore asparagus. I wait until those spears get beautifully thin and crisp every spring. It’s incredible roasted and grilled and I could probably eat it every day if necessary.
So because of that, I wasn’t sure if I cared about it being in soup. Like, why ruin a good thing? Would I make the soup as opposed to simply roasting the vegetable I love so much?
WELL! Turns out I will. I will make the soup.
This soup surprised the heck out of me and it is fantastic. First, it’s incredibly simple with less than ten ingredients. Second, it’s very light and almost refreshing. I realize that sounds impossible since it has cream, but I promise, it is.
This is all it takes:
- Sauté some onions and garlic.
- Add in the asparagus and some dried dill – this adds a ton of flavor!
- Pour in the stock. I like to use vegetable or chicken stock – whatever I have on hand! Then I simmer until the asparagus is tender.
- Next, pour the whole mixture in a blender and puree. I much prefer this method over the immersion blender. But you can use an immersion blender if you wish!
- The soup goes back into the pot. In goes the cream! A spritz of fresh lemon juice. Maybe more salt and pepper…
- Time to serve. Sprinkle with crumbled feta cheese. Eat up!
This is so silky smooth and flavorful.
I love serving it with some grilled sourdough on the side for dipping. The combination is wonderful.
Oh and let me tell you about this soup. I do not really care for cold soups. It has to be REALLY delicious for me to enjoy chilled soup. I’ve made a few of my own – some really delicious gazpachos and the like – and while they are good, I would still always choose my soup warm.
But this soup!! Cue all the exclamation points.
In the testing process I kept trying it warm and cold. Warm is still my preference but wow – the chilled version is also incredible, so that’s an option if you’re interested.
You can make this ahead of time for lunch. Serve it as shooters for a dinner party or make it at home for a meal with roasted vegetables and grilled bread and butter.
Can’t go wrong with this one!
Cream of Asparagus Soup
Cream of Asparagus Soup
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- kosher salt and pepper
- 2 pounds asparagus spears, cut into pieces with stems removed
- ½ teaspoon dried dill
- 3 cups vegetable or chicken stock
- ½ cup heavy cream, plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- crumbled feta cheese, for garnish
- Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
- Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
- Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
- Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
- Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.