Cream of Asparagus Soup
User Reviews
5
Cream of Asparagus Soup
Description
Cream of Asparagus Soup offers a smooth and rich texture achieved by simmering diced onions, minced garlic, and asparagus pieces in butter and stock, then pureeing the mixture until velvety. Dried dill adds a subtle herbal note while fresh lemon juice brightens the flavor. Heavy cream enriches the broth, complementing the natural sweetness of the asparagus. Serving the soup garnished with crumbled feta introduces a salty contrast and a creamy topping drizzled over adds a delicate finish.
The soup pairs well as an appetizer or light lunch and can be accompanied by crusty bread. The use of vegetable or chicken stock provides flexibility based on dietary preference. This preparation method highlights the asparagus flavor without overpowering it, and the slow cooking of aromatics ensures depth and balance.
Incorporating lemon juice at the end preserves its fresh acidity, and blending the soup yields a smooth consistency that is warming and satisfying. Adjust seasoning carefully with salt and pepper to enhance but not overshadow the central flavors.
Ingredients
- 2 tablespoons butter unsalted
- 1 onion diced, sweet
- 3 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 2 pounds asparagus cut into pieces with stems removed, spears
- ½ teaspoon dill dried
- 3 cups vegetable stock or chicken stock
- ½ cup heavy cream plus more for drizzling
- 2 tablespoons lemon juice freshly squeezed
- feta cheese for garnish, crumbled
Instructions
- Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
- Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
- Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
- Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
- Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.
User Reviews
Overall Rating
5
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