Savor the Creamy Asparagus Soup Recipe Everyone Loves
This creamy asparagus soup recipe is a quick and delightful dish that showcases fresh flavors, perfect for appitizers or as a comforting meal.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Base
- 2 tbsp Butter Substitute with olive oil for a dairy-free option.
- 3 cloves Garlic Use shallots for milder flavor.
- 1 lb Asparagus Trimmed and cut into 1" pieces.
- 1 tsp Kosher Salt Adjust to taste.
- 1/2 tsp Freshly Ground Black Pepper Use white pepper for a milder flavor.
- 4 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian version.
For Creaminess
- 1 cup Heavy Cream Substitute with coconut cream for a lighter option.
For Garnish
- 1/4 cup Freshly Chopped Chives Replace with green onions if unavailable.
- 2 tbsp Freshly Chopped Dill Omit if not a fan or substitute with parsley.
Instructions
How to Make Asparagus Soup
- In a large pot, melt butter over medium heat. Once bubbling, add minced garlic and sauté until fragrant, about 2 minutes.
- Add the trimmed asparagus pieces to the pot. Season with kosher salt and freshly ground black pepper. Cook until golden and starting to soften, roughly 5-7 minutes.
- Pour in the low-sodium chicken broth, bringing to a gentle simmer. Allow to cook until vibrant in color and tender, about 10 minutes.
- Using an immersion blender, puree the mixture until it’s smooth and creamy.
- Return the blended soup to the heat. Stir in the heavy cream and chopped chives. Heat through until warm without boiling, approximately 5 minutes.
- Serve warm, garnished with a drizzle of cream, asparagus tips, and sprigs of dill.
Notes
Store leftovers in an airtight container for up to 7 days, or freeze in portion-sized containers for up to 3 months.