5.0 from 18 votes
Asparagus Soup
A springtime soup full of greens and goodness. Perfect for a light lunch or dinner, or as an elegant dinner party appetizer.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 to 4
Calories: 1768 kcal
Course:
Soup
Cuisine:
American-Mediterranean Fusion
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 1 onion, finely diced
- 4 garlic cloves, pressed or minced
- 2 celery stalks, finely chopped
- 1 large leek, finely diced (white and tender green parts only)
- 6 cups homemade vegetable broth or low-sodium store bought
- 1 1/2 pounds asparagus, woody ends trimmed and discarded, tips reserved, and remaining stalks roughly chopped
- 4 cups frozen peas
- 1 bay leaf
- kosher salt
- freshly ground pepper
- fresh lemon juice
- fresh chives, finely chopped
Instructions
- Cook the aromatics: In a large soup pot or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, follow with the onion and cook until it turns golden, about 10 minutes. Add the garlic and bay leaf and stir until the aroma from the garlic is released, about 1 minute. Add celery and leeks and cook until they soften, about 5 minutes.
- Add the broth, peas and asparagus: Add the vegetable broth and bring to a boil, then lower the heat to simmer. Add the asparagus and peas and cook until tender, about 20 minutes.
- Finish the soup: Remove the bay leaf and blend the soup using an immersion blender until smooth (or transfer to a blender, working in batches and with the steam cap off for safety). Add salt, pepper and lemon juice, taste the soup and adjust accordingly. Add reserved asparagus tips and cook until tender, about 3 to 5 minutes.
- Serve: Ladle the soup into bowls, drizzle olive oil and sprinkle freshly chopped chives on top before serving with some crusty bread.
Cup of Yum
Notes
- Boil the asparagus tips separately in salted water until just tender, about 3 minutes. Place as a garnish on top of the soup just before serving.
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- For a more restaurant-style presentation (say, for a dinner party): Boil the asparagus tips separately in salted water until just tender, about 3 minutes. Place as a garnish on top of the soup just before serving.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Calories
176.8kcal
(9%)
Carbohydrates
25.9g
(9%)
Protein
9.3g
(19%)
Fat
5.3g
(8%)
Saturated Fat
0.8g
(4%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
3.4g
Sodium
12.3mg
(1%)
Potassium
530mg
(15%)
Fiber
9.5g
(38%)
Sugar
10g
(20%)
Vitamin A
1851.6IU
(37%)
Vitamin C
48.8mg
(54%)
Calcium
68.7mg
(7%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 6to 4
Amount Per Serving
Calories 1768
% Daily Value*
| Calories | 176.8kcal | 9% |
| Carbohydrates | 25.9g | 9% |
| Protein | 9.3g | 19% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 3.4g | 17% |
| Sodium | 12.3mg | 1% |
| Potassium | 530mg | 11% |
| Fiber | 9.5g | 38% |
| Sugar | 10g | 20% |
| Vitamin A | 1851.6IU | 37% |
| Vitamin C | 48.8mg | 54% |
| Calcium | 68.7mg | 7% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.