Cream of Asparagus Soup

A smooth and creamy asparagus soup that's perfect for a cozy dinner or elegant lunch.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 210

Main Ingredients

2 pounds green asparagus Choose firm, bright-green asparagus.
3 tablespoons unsalted butter
1 large onion, diced (about 3 cups) You can substitute with sweet or white onion.
2 cloves garlic, diced
1/2 teaspoon dried thyme Or use 2 teaspoons fresh thyme.
6 cups vegetable broth Low-sodium broth recommended.
1/2 cup heavy cream Can be substituted with half-and-half or non-dairy cream.
1 teaspoon fresh lemon juice Adjust to taste.
to taste Salt and fresh-ground black pepper

Garnish

Preparation

Rinse the asparagus. Snip the tips from 20 spears, cutting about 1-1/2 inches down from the top. Boil the tips in salted water for about 2 minutes. Transfer them to ice water, then set aside.
Chop the remaining asparagus into half-inch pieces and discard the tough ends.

Cooking

Melt the butter in a pot over medium-low heat. Add diced onion and cook for about 8 minutes until softened.
Stir in the garlic and thyme, cooking for about 1 minute more.
Add the chopped asparagus to the pot, cooking for about 5 minutes.
Pour in the vegetable broth, cover, and bring to a gentle simmer for about 20 minutes, or until the asparagus is very tender.
Puree the soup using an immersion blender until smooth.
Return the blended soup to the pot, stir in the heavy cream, and bring back to a gentle simmer.
Add lemon juice, salt, and pepper to taste. Ladle into bowls and top each bowl with reserved asparagus tips.

Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, it's best to do so without adding cream.