Asparagus Soup

Asparagus Soup

Asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

This creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of Parmesan cheese puréed to silky perfection.  It’s perfect for early spring when asparagus is in peak season and there’s still a chill in the air.

Here is its quick recipe:
Servings: 4-6
  • 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed
  • 3 tablespoons unsalted butter
  • medium yellow onions, chopped
  • cloves garlic, peeled and smashed
  • 6 cups low-sodium chicken broth
  • Salt as per taste
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1/2 cup shredded Parmigiano-Reggiano
  • Handful fresh herbs, such as thyme, dill, or basil (optional, for garnish)
  1. Melt the butter in a large pot over medium heat.
  2. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  3. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
  4. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low.
  5. Simmer for about 30 minutes, or until the vegetables are very tender.
  6. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to “shock” them — this stops the cooking process and preserves their bright green color.
  7. Once the tips are cool, drain them and set them aside.
  8. Purée the soup with an immersion blender until completely smooth.
  9. Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano.
  10. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered until the desired consistency is reached.
  11. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
Nutritional Information

Per serving (6 servings)

Calories:160 | Fat:10 g | Saturated fat:6 g | Carbohydrates:10 g | Sugar:3 g | Fiber:2 g | Protein:10 g | Sodium:593 mg | Cholesterol:22 mg

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