Chef John's Cream of Asparagus Soup

Name: Chef John's Cream of Asparagus Soup
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 tablespoons butter; 1 onion, finely diced; salt to taste; 4 cups chicken broth; 2 cups water; 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces; 1 pinch cayenne pepper, or to taste; freshly ground black pepper to taste; 1 pinch ground nutmeg; 0.5 cup heavy whipping cream; 0.25 cup heavy whipping cream; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 1 teaspoon lemon zest; 1 pinch cayenne pepper

4.7

(70)

52 Reviews

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For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

By Chef John

Updated on January 22, 2023

14

Prep Time:

10 mins

Cook Time:

40 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

6

Jump to Nutrition Facts

Ingredients

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste (Optional)
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream (Optional)

Cream Topping:

¼ cup heavy whipping cream (Optional)
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest (Optional)
1 pinch cayenne pepper (Optional)

Directions

Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
Use an immersion blender to blend soup until smooth, about 3 minutes.
For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Damian

Nutrition Facts (per serving)

187	Calories
15g	Fat
11g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 187
% Daily Value *
Total Fat 15g	20%
Saturated Fat 10g	48%
Cholesterol 52mg	17%
Sodium 60mg	3%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 5g
Vitamin C 12mg	60%
Calcium 80mg	6%
Iron 3mg	19%
Potassium 391mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.