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Chef John's Cream of Asparagus Soup

Rated as 4.63 out of 5 Stars
57k

"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

1 h servings 187
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  3. 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.
  4. Use an immersion blender to blend soup until smooth, about 3 minutes.
  5. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  6. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  7. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  8. Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  9. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts


Per Serving: 187 calories; 15.4 10.5 4.8 52 60 Full nutrition

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Reviews

Read all reviews 36
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 be...

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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 ...

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...

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 be...

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...

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. Th...

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'...

wonderful consistency and very easy to prepare.

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...

What's not to love about this recipe? Sooo good! Didn't change a thing.