Cream of Asparagus Soup Recipe

This Cream of Asparagus Soup is a smooth, velvety, and flavorful soup that celebrates the fresh taste of asparagus. It’s a perfect starter for a spring meal or a light and satisfying lunch. The addition of lemon juice and feta cheese adds a bright and tangy finish to this creamy delight.

Ingredients

Here’s what you’ll need to make this Cream of Asparagus Soup:

• Unsalted Butter: 2 tablespoons, adds richness and flavor.
• Sweet Onion: 1, diced, provides a sweet and savory base.
• Garlic Cloves: 3, minced, adds a pungent and savory flavor.
• Kosher Salt and Pepper: To taste, enhances the flavors of the soup.
• Asparagus Spears: 2 pounds, cut into pieces with stems removed, provides the main flavor and texture.
• Dried Dill: ½ teaspoon, adds a subtle herbaceous flavor.
• Vegetable or Chicken Stock: 3 cups, provides a flavorful liquid base.
• Heavy Cream: ½ cup, plus more for drizzling, adds richness and creaminess.
• Freshly Squeezed Lemon Juice: 2 tablespoons, adds brightness and acidity.
• Crumbled Feta Cheese: For garnish, adds a salty and tangy finish.

How to Make Cream of Asparagus Soup

Step 1: Sauté the Aromatics and Asparagus

1. Heat the butter in a large pot over medium-low heat.
2. Add the diced onion, minced garlic, and a pinch of salt and pepper.
3. Cook until the onions are softened, about 5 minutes.
4. Stir in the asparagus pieces and dried dill.
5. Cook for another 5 minutes, stirring occasionally.

Step 2: Simmer the Soup

1. Add the vegetable or chicken stock to the pot.
2. Bring the mixture to a boil, then reduce to a simmer.
3. Cook until the asparagus is tender, about 10-15 minutes.

Step 3: Blend the Soup

1. Carefully transfer the soup mixture to a blender (or use an immersion blender).
2. Blend until smooth and pureed.
3. Pour the blended soup back into the pot.
4. Heat the soup over low heat.

Step 4: Finish the Soup

1. Stir in the heavy cream and lemon juice.
2. Taste and season with more salt and pepper if necessary.

Step 5: Serve

1. Ladle the soup into bowls.
2. Drizzle with a few drops of heavy cream.
3. Garnish with crumbled feta cheese.
4. You can also top with the tip of an asparagus spear.
5. Serve immediately.

How to Serve

• Starter: Serve this soup as a starter for a spring meal.
• Lunch: Enjoy it as a light and satisfying lunch.
• Light Dinner: Pair it with a side salad or crusty bread for a light dinner.

Make Ahead and Storage

Make Ahead

• You can make the soup ahead of time and store it in the refrigerator for up to 3 days.

Storing Leftovers

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

• Reheat the soup gently over low heat on the stovetop or in the microwave.

FAQs

Can I use a different type of stock?

• Yes, you can use vegetable, chicken, or even fish stock.

Can I use milk instead of heavy cream?

• Yes, you can use milk, but the soup will be less creamy.

Can I make this soup vegan?

• Yes, use a plant-based butter or olive oil, vegetable stock, and omit the heavy cream or use a plant-based cream alternative.

Can I freeze this soup?

• Yes, you can freeze the soup, but the texture may change slightly after thawing.

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