Easy Asparagus Soup
User Reviews
5
Easy Asparagus Soup
Description
This Easy Asparagus Soup begins by sautéing onion and celery in butter and olive oil to build a savory base. Garlic is added briefly to release aroma before broth, asparagus, potatoes, and Italian seasoning join the pot to cook until tender. The potatoes add body and help create a velvety texture when blended.
Once cooked, the soup is pureed smooth either with an immersion or countertop blender, then seasoned with fresh lemon juice and heavy cream for brightness and richness. The asparagus flavor is preserved but mellowed through cooking and blending, yielding a creamy, comforting consistency.
Serving this soup immediately ensures the best texture and flavor, accompanied by salt and pepper to taste. It works well as a starter or a light lunch during asparagus season.
The recipe notes advise trimming woody ends from asparagus before cooking, and suggest coconut milk as a dairy-free cream alternative when needed.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 ticks celery chopped
- 3-4 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 1/2 teaspoon Italian seasoning
- 2 pounds asparagus trimmed & cut into 1" pieces, see note
- 1 medium russet potato peeled & diced
- 1/2 tablespoon lemon juice fresh
- 1/2 cup heavy cream see note, aka whipping cream
- salt to taste
- black pepper to taste
Instructions
- Add the oil and butter to a soup pot and sauté the onion and celery over medium heat until lightly browned (about 7-10 minutes).
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, Italian seasoning, asparagus, and potatoes. Increase the heat to high and bring it to a boil. Cover the pot with the lid slightly open. Reduce the heat so it's simmering. Let it cook until the potatoes are tender (about 15 minutes).
- Use an immersion blender to blend the soup right in the pot, or blend it in batches using a regular blender (I would let the soup cool down for a bit first!). Stir in the lemon juice and cream. Season with salt and pepper as needed (I find this soup needs a generous amount of salt) and serve immediately.
Notes
- Trim the dry, woody ends from asparagus by snapping or cutting about 1-2 inches from the base before cooking.
- Coconut milk can substitute the heavy cream for a dairy-free version of the soup.
- Fresh lemon juice brightens the soup and balances the creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 618mg | 26% |
| Potassium | 572mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1560IU | 31% |
| Vitamin C | 13mg | 14% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
