Asparagus Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 to 4
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Calories
1768 kcal
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Course
Soup
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Cuisine
American-Mediterranean Fusion
Asparagus Soup
Description
Asparagus Soup combines sautéed onion, garlic, celery, and leek cooked in olive oil to develop a soft aromatic base. Adding vegetable broth, chopped asparagus stalks, and peas creates a flavorful simmer. After cooking until tender, the mixture is blended into a smooth purée, resulting in a creamy texture without cream. The soup is seasoned with salt, pepper, and fresh lemon juice for brightness.
Before serving, separately boiled asparagus tips are gently cooked in the soup to retain their firmness and serve as a fresh garnish, offering a textural contrast to the pureed base. A drizzle of olive oil and a sprinkle of finely chopped chives finish the presentation with added flavor and visual appeal.
This soup works well as a light first course or a vegetarian option for lunch or dinner. It showcases the mild sweetness of asparagus enhanced by gentle aromatics and fresh lemon, suitable for spring or anytime fresh asparagus is available.
The recipe suggests boiling the asparagus tips separately to avoid overcooking, preserving their tender snap and vibrant color for garnish. Adjust seasoning to taste before serving for balanced flavor.
Ingredients
- 2 tablespoons extra virgin olive oil plus more for garnish
- 1 onion finely diced
- 4 garlic pressed or minced, cloves
- 2 celery finely chopped, stalks
- 1 leek finely diced (white and tender green parts only, large
- 6 cups vegetable broth or low-sodium store bought, homemade
- 1 1/2 pounds asparagus woody ends trimmed and discarded, tips reserved, and remaining stalks roughly chopped
- 4 cups peas frozen
- 1 bay leaf
- kosher salt
- black pepper freshly ground
- lemon juice fresh
- chives finely chopped, fresh
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.
Notes
- Boil asparagus tips separately until just tender, about 3 minutes, then add as a garnish.
- Drizzle olive oil and sprinkle fresh chives before serving for added flavor and presentation.
- Add lemon juice last to brighten the soup's flavor after blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 4
Amount Per Serving
Calories 1768 kcal
% 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.
User Reviews
Overall Rating
5
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