Description
This Cream of Asparagus Soup is a smooth and velvety soup that highlights the fresh, vibrant flavor of asparagus. With a touch of dill and lemon, it’s a perfect spring appetizer or a light, comforting meal.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper to taste
- 2 pounds asparagus spears, cut into pieces with woody stems removed
- 1/2 teaspoon dried dill
- 3 cups vegetable or chicken stock
- 1/2 cup heavy cream, plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- Crumbled feta cheese, for garnish (optional)
Instructions
- Sauté Onions and Garlic: Heat butter in a large pot over medium-low heat. Add onions, garlic, salt, and pepper. Cook until softened, about 5 minutes.
- Add Asparagus and Dill: Stir in asparagus pieces and dried dill. Cook for another 5 minutes.
- Add Stock and Simmer: Add vegetable or chicken stock and bring to a boil. Reduce heat to a simmer and cook until asparagus is tender, about 10-15 minutes.
- Blend: Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until smooth.
- Return to Pot: Pour the blended soup back into the pot and heat over low heat.
- Add Cream and Lemon: Stir in heavy cream and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls. Drizzle with a few drops of cream and top with a small asparagus spear (optional). Sprinkle with crumbled feta cheese for garnish, if desired.
Notes
- Use vegetable stock for a vegetarian version.
- Fresh dill can be used in place of dried dill (use about 1 tablespoon chopped fresh dill).
- Adjust the amount of lemon juice to your taste.
- For a thicker soup, simmer for a few minutes longer after blending.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
