Cream of Asparagus Soup
In short: A bright green blended soup of fresh asparagus, onion and potato, finished with a little cream and lemon. Elegant yet simple. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Cream of asparagus soup is a spring tradition in many European and North American kitchens, a way to use every last spear when the season is at its peak. Potato thickens the soup naturally, so it needs no flour, and the asparagus goes in only after the potato has softened, which keeps its color. A little cream and lemon give a clean finish. Blanched tips on top make it look like something from a restaurant.
Instructions
- Cut the top 4 cm (1 1/2 inches) off 12 asparagus spears and set these tips aside. Chop the remaining asparagus into 2 cm (3/4 inch) pieces.
- Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds. Add the potato and stock and simmer for 10 minutes, until the potato is nearly tender.
- Add the chopped asparagus and cook for 8 to 10 minutes, until very tender but still bright green. Meanwhile, blanch the reserved tips in boiling salted water for 1 to 2 minutes, then drain and rinse under cold water.
- Blend the soup until very smooth. For a silky texture, press it through a fine sieve to remove any stringy fibers.
- Return the soup to the pot over low heat and stir in the cream, lemon juice, nutmeg, salt and pepper. Warm through without boiling and taste for seasoning.
- Serve topped with the blanched tips and a swirl of cream or olive oil.
Tips
- Do not throw away the woody ends. Simmer them in the stock for 15 minutes, strain, and use that stock in the soup for a stronger asparagus flavor.
- Cook the asparagus only until tender. Long simmering turns the soup a dull olive color, so cool it quickly if you are making it ahead.
Questions and answers
Do I have to strain asparagus soup?
Thick spears blend smooth, but thin or older asparagus can leave stringy fibers. Pressing the blended soup through a fine sieve takes a couple of minutes and gives a silky result.
Can I use frozen asparagus for the soup?
Yes. Frozen spears work well in a blended soup, and you can add them straight from the freezer. You will not have fresh tips for the garnish, so use a few cooked peas or herbs instead.
How do I keep asparagus soup bright green?
Cook the asparagus only until tender, blend it right away and cool the soup quickly if you are not serving it. Long simmering and long holding make it dull.
How long does it take to make Cream of Asparagus Soup?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Cream of Asparagus Soup?
About 250 kcal per serving, with 6 g of protein, 20 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 20 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
