Rating: 4.5 stars
68 Ratings
  • 5 star values: 56
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
10 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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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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