Asparagus Soup
Light, creamy asparagus soup that highlights fresh spring asparagus in a silky, comforting bowl. Ready in under 40 minutes — great as a starter or light lunch.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 lb 450 g fresh asparagus, trimmed and cut into 1–2 inch pieces (reserve tips)
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons butter or olive oil
- 3 cups 720 ml vegetable or chicken stock
- 1 medium potato peeled and diced
- 1/2 cup 120 ml heavy cream or 1/2 cup plain yogurt (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice optional
- Fresh chives or parsley for garnish
- Drizzle of olive oil for serving
Instructions
- Heat butter or oil in a saucepan over medium heat until shimmering.
- Add chopped onion and cook gently until soft and translucent, about 4–5 minutes.
- Stir in minced garlic and sauté for 30 seconds until fragrant.
- Add diced potato and asparagus stalks (reserve the tips) and stir to coat.
- Pour in the stock so vegetables are just covered and bring to a simmer.
- Cook until potato is tender and asparagus stalks are soft, about 12–15 minutes.
- Blanch reserved asparagus tips in boiling water 1–2 minutes, then shock in ice water and set aside.
- Use an immersion blender (or transfer to a blender in batches) and purée the soup until completely smooth.
- Return to low heat; stir in cream or yogurt if using and warm through without boiling.
- Season with salt, pepper, and lemon juice to taste; serve topped with blanched tips, chopped chives, and a drizzle of olive oil.
Nutrition
Calories: 180kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Fiber: 4g