Cream of Asparagus Soup
Prep Time
10 mins
Cook Time
25 mins
A vibrant, bright green cream of asparagus soup recipe that comes together on the stovetop in about 30 minutes.
Recipe Type:
Soup
Keyword:
cream of asparagus soup
Makes: 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for servings
- 1 medium yellow onion, diced
- 2 pounds asparagus, woody ends broken off and cut into 1-inch segments (if desired, reserve several asparagus tips for garnish)
- 2 cloves garlic smashed, peeled, and minced
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 4 cups vegetable or chicken broth
- 1 cup packed spinach leaves
- 1/2 cup heavy cream, plus more for servings
- Zest of 1 lemon
- 2 tablespoons minced fresh herbs such as chives, parsley, dill, tarragon, or thyme
Instructions
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Set a large Dutch oven or other deep, wide pot over medium heat. Add olive oil, and when hot, the onions. Saute, stirring often, about 7 minutes, or until onions are translucent and supple. Take care not to let the onions brown – edge heat lower if needed. Add the asparagus , garlic, sea salt, and pepper, and cook just until asparagus starts to soften slightly, about 3 minutes. Add the broth and bring mixture to a boil. Cook about 10 minutes, or just until asparagus is tender and has a little bite. When the cook time has just another minute to go, add the spinach and lemon zest. Remove soup from heat and carefully puree in a blender; puree in batches if needed.
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Return soup to cooking pot and rewarm over low heat. Swirl in the cream, and add sea salt and pepper to taste.
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If desired, while soup cooks, pour boiling water over the reserved asparagus tips to blanche. Let the water sit 30 seconds, then drain and immerse in ice water. Drain and set aside.
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Ladle warm soup into bowls, and garnish with a drizzle each of cream and olive oil, fresh herbs, and a few twists of black pepper. Serve immediately.
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Soup can be made ahead, refrigerated, and gently reheated over low heat.