When asparagus pops up on sale, especially in the middle of winter, I never pass it by. One of my favorite ways to turn that green bounty into something special is this silky, smooth, creamy asparagus soup. Blended until velvety and rich, it’s an easy recipe that truly lets the fresh flavor of asparagus shine. A delicate swirl of cream and a few tender, blanched asparagus spears on top add the perfect finishing touch, making this cozy soup look and feel like something you’d order at a nice restaurant.
Ingredients
2 lbs. (2 bunches) fresh asparagus, trimmed and cut in pieces
1/2 stick butter
1 onion, chopped
1 clove garlic, minced
Salt and pepper to taste
4 cups chicken broth
1 pint sour cream
2 tsp. hot paprika
1/2 cup heavy cream + more for garnish
1/4 tsp. lemon juice
Garnish: Blanched asparagus tips and cream
Instructions
While trimming the ends of the asparagus, set aside some of the tips for garnish. You will need 2-3 tips for each bowl of soup.
In a large pot, melt half the butter.
Add the onion and sauté 2-3 minutes until softened.
Add the asparagus, garlic, salt and pepper. Sauté until crisp-tender, 3-5 minutes.
Pour in the chicken broth and stir. Bring to a boil. Reduce the heat and simmer 10 minutes.
Meanwhile, bring a small pot of water to a boil. Also, prepare an ice bath in a large bowl. Drop the reserved asparagus tips in the boiling water for 1-2 minutes until bright green and crisp-tender. Remove and drop into the ice bath to stop the cooking process. Remove the tips and set aside.
Whisk the sour cream into the soup until smooth and combined.
Add the hot paprika and lemon juice.
Use an immersion blender to puree the soup, making sure it is completely smooth. Alternatively, you can use a blender if you do not have an immersion blender.
Stir in the heavy cream until combined.
Garnish with a swirl of heavy cream on top. Place the blanched asparagus tips on top of the soup.
If you like this recipe, you may also like the following recipes:
Chicken and Asparagus Stir Fry
Cream of Asparagus Soup
Equipment
- 1 knife
- 1 cutting board
- 1 measuring cup
- Measuring spoons
- 1 large pot
- 1 Large spoon
- 1. small pot
- 1 medium bowl
- tongs
- 1 whisk
- 1 blender: immersion or other
Ingredients
- 2 lbs. 2 bunches fresh asparagus trimmed and cut in pieces
- 1/2 stick butter
- 1 onion chopped
- 1 clove garlic minced
- Salt and pepper to taste
- 4 cups chicken broth
- 1 pint sour cream
- 2 tsp. hot paprika
- 1/2 cup heavy cream + more for garnish
- 1/4 tsp. lemon juice
- Garnish: Blanched asparagus tips and cream
Instructions
- While trimming the ends of the asparagus, cut some of the tips to set aside for the garnish. You will need 2-3 tips for each bowl of soup.
- In a large pot, melt half the butter.
- Add the onion and sauté 2-3 minutes until softened.
- Add the asparagus, garlic, salt and pepper.
- Sauté until crisp-tender, 3-5 minutes.
- Pour in the chicken broth and stir.
- Bring to a boil.
- Reduce the heat and simmer 10 minutes.
- Meanwhile, bring a small pot of water to a boil. Also, prepare an ice bath in a large bowl.
- Drop the reserved asparagus tips in the boiling water for 1-2 minutes until bright green and crisp-tender.
- Remove and drop into the ice bath to stop the cooking process.
- Remove the tips and set aside.
- Whisk the sour cream into the soup until smooth and combined.
- Add the hot paprika and lemon juice.
- Use an immersion blender to puree the soup until completely smooth. Alternatively, you can use a blender if you do not have an immersion blender.
- Stir in the heavy cream until combined.
- Garnish with a swirl of heavy cream on top.
- Place the blanched asparagus tips on top of the soup.
