Asparagus Soup
User Reviews
5
Asparagus Soup
Description
The Asparagus Soup combines a base of sautéed onion, celery, and garlic cooked in olive oil, which creates a flavorful foundation. Adding trimmed and chopped asparagus and simmering it with vegetable or chicken broth until very tender allows the green vegetable's delicate flavor to develop fully. Blending the soup with diced avocado and fresh herbs like parsley, basil, dill, and chives results in a velvety consistency with subtle herbal brightness. Lemon juice adds a slight tang that lifts the overall flavor. The finishing touch of drizzled olive oil and reserved asparagus tips as garnish enhances both texture and presentation.
This soup works well as a light lunch or appetizer and can be served warm to highlight its fresh flavors. It pairs nicely with crusty bread or a simple salad for a balanced, vegetable-focused meal.
According to the notes, the soup stores well in the refrigerator for several days without discoloration from the avocado. For longer preservation, freezing in suitable containers retains its quality for up to three months. These storage tips enable batch preparation and convenient reheating.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, large
- 2 celery diced, stalks
- 3 garlic cloves
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 pounds asparagus woody ends trimmed and stalks chopped (reserve some of the tips for garnish, about 2 bunches
- 4 cups vegetable broth or chicken broth
- 1 tablespoon lemon juice fresh
- 2 tablespoons parsley fresh, roughly chopped
- 2 tablespoons basil
- 2 tablespoons dill
- 2 tablespoons chives
- ¼ avocado diced, small
Instructions
- Saute the veggies. Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 3 to 4 minutes, until softened. Add the garlic, salt, and pepper, and cook for another 30 seconds.
- Add the asparagus and broth. Add the asparagus and broth, bring to a boil, then turn the heat to low. Cover and simmer for 20 to 25 minutes, until the asparagus is very tender.
- Finish and blend it up. Add the avocado, lemon juice, and herbs, then use an immersion blender to blend the soup until smooth, or transfer the soup to a high-powered blender, and blend for about 30 seconds, until smooth.
- Garnish and serve. Ladle portions of the asparagus soup into bowls and garnish with a drizzle of olive oil and some asparagus tips.
Notes
- Store leftover soup in a sealed container in the fridge for up to 5 days without browning from the avocado.
- For longer storage, freeze the soup in freezer-safe containers; it will keep up to 3 months.
- Using minimal avocado in the recipe prevents discoloration during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1531mg | 64% |
| Potassium | 591mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2413IU | 48% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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