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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Topping:

Directions

Instructions Checklist
  • 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.

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  • Pour chicken broth and water into 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 mesh strainer. Return strained soup to pot and place on 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.

Nutrition Facts

187 calories; protein 4.8g; carbohydrates 10.5g; fat 15.4g; cholesterol 51.5mg; sodium 59.8mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 5 stars
07/06/2015
My wife is the asparagus eater in our family so I make asparagus soup occasionally. Springtime especially. This is indeed one of those dishes that seems to develop flavor overnight. However I found a way to increase the flavor from the get go. Simply take the tough parts of the asparagus stem (the part you'd normally discard) and SIMMER them in the chicken broth for 30 mins or so. Then discard them and proceed as per recipe. Adds a bang to the flavor. Many thanks, Chef John. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/21/2013
Personally my husband likes more pieces of asparagus in his soup so it was my fault to have used the emersion blender a little too long. I thought it was good. I am hoping tomorrow it tastes better. I had to use a little more seasonings as it was rather bland. I don't think my husband will eat anymore unless I put another pound of asparagus in it and leave it in pieces. Sorry. Read More
(5)
62 Ratings
  • 5 star values: 51
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/06/2015
My wife is the asparagus eater in our family so I make asparagus soup occasionally. Springtime especially. This is indeed one of those dishes that seems to develop flavor overnight. However I found a way to increase the flavor from the get go. Simply take the tough parts of the asparagus stem (the part you'd normally discard) and SIMMER them in the chicken broth for 30 mins or so. Then discard them and proceed as per recipe. Adds a bang to the flavor. Many thanks, Chef John. Read More
(13)
Rating: 4 stars
06/07/2013
About 20 minutes after this soup finished cooking, it was served and disappointed. Little taste was detected. The single pinch of nutmeg and cayenne faintly hinted something was going on in the background but extremely lame. I probably added 3 pinches of each after taste testing while cooking. It was rated 3* at that juncture. The next day, however, this soup significantly improved, and I would rate it between 4*-5*. The cream topping is the star performer so don’t leave that out, and don’t be shy with the lemon zest (or add a few drops of lemon juice to make it more lemony). In terms of method and saving time, blended this soup in a Vitamix blender which eliminated the immersion blender and mesh strainer steps. This would be a fine, healthy choice if wanting to eat light on a hot summer day or trying to trim a hefty waistline. As Chef John said, it is a gorgeously colored, green soup. Read More
(12)
Rating: 5 stars
05/20/2013
Wow I don't think I've ever been the first person to write a review before. I followed the directions except kept adding more and more of all the seasonings to taste. I also added more of the Parmigiano-Reggiano cheese and lemon rind than recipe called for. This was a very nice soup for spring! Read More
(8)
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Rating: 5 stars
03/19/2015
This soup was very easy and delicious. Make sure you pay attention to the long simmering time for the onions, i really wanted to move on after 5 minutes but stuck it out and i'm glad i did. Think of the 15 minutes as time to do the dishes! Read More
(6)
Rating: 5 stars
02/09/2018
Another reviewer mentioned simmering the woody parts of the asparagus in the broth and water for thirty minutes in a closed sieve or muslin bundle, removing them after 30 minutes and discarding them, then adding the tender parts of the asparagus and preceding as directed in the original recipe. This made a lot of sense to me. So, I prepared the recipe as written and added this step. After really pureeing the soup and passing it through a very fine sieve, I finished the recipe off as written. No need to wait the 24 hours. This is one of the best soups I have ever had. The added flavor from the woody stems extracted in this manner gave this soup fabulous flavor. With this soup it is so important to taste, adjust seasonings, taste again and adjust as needed. I will keep this recipe forever and it will be the star of my next dinner party. The lemon cream with the parmesan and lemon zest takes it over the top. Thank you so much, Chef John, and the wonderful reviewer who suggested extracting all that great flavor from the stems. Read More
(6)
Rating: 3 stars
06/21/2013
Personally my husband likes more pieces of asparagus in his soup so it was my fault to have used the emersion blender a little too long. I thought it was good. I am hoping tomorrow it tastes better. I had to use a little more seasonings as it was rather bland. I don't think my husband will eat anymore unless I put another pound of asparagus in it and leave it in pieces. Sorry. Read More
(5)
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Rating: 5 stars
03/09/2014
It's a GREAT and beautiful soup but you will definitely need to add more than a pinch of seasoning to taste as stated, especially additional cayenne pepper. I also poured into my Ninja as I don't own an immersion blender. I left off the cream topping but served with the cheese and still a great soup with a side salad. Thanks Chef John! Read More
(5)
Rating: 5 stars
05/21/2014
Wonderful even though my store was out of heavy cream (gasp), I used half-n-half instead. Read More
(3)
Rating: 5 stars
03/27/2014
wonderful consistency and very easy to prepare. Read More
(3)