Cream of Asparagus Soup
User Reviews
5
Cream of Asparagus Soup
Description
The soup starts with sautéing yellow onions and garlic in butter and olive oil until softened and aromatic. Chopped asparagus is then added and cooked briefly before adding low-sodium chicken broth to simmer until the asparagus is very tender. The mixture is pureed using an immersion or regular blender to achieve a velvety consistency.
Heavy cream and freshly shredded Parmigiano-Reggiano are stirred in to enhance creaminess and impart a subtle cheesy richness. The soup is seasoned with salt and cracked black pepper and simmered until slightly thickened. Garnishes of fresh chives or green onions add a mild sharpness and a pop of color.
For extra richness, a drizzle of cream can be added atop each serving. This soup works well as an elegant starter or a light meal during spring when asparagus is in season.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion yellow
- 4 cloves garlic minced
- 2 ¼ pounds asparagus woody ends trimmed, cut into 1" pieces
- 1 teaspoon salt coarse
- ¼ teaspoon black pepper cracked
- 3 cups chicken broth low-sodium
- ¾ cup heavy cream plus more for garnish
- ½ cup Parmigiano-Reggiano cheese shredded
- 1 pinch chive or green onions, chopped to garnish, fresh
Instructions
- Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
- Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
- Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
- Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
- Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.
Notes
- Add a drizzle of heavy cream over the finished soup to increase creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 59mg | 20% |
| Sodium | 920mg | 38% |
| Potassium | 794mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2945IU | 59% |
| Vitamin C | 18mg | 20% |
| Calcium | 263mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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