Cream of Asparagus Soup
While I was growing up, my father loved his soup. It didn’t matter if it was winter or summer, he enjoyed having soup before a meal. I didn’t mind it from September to May but during the warmer months, I couldn’t stand it! Every time, I asked my mother to not serve me any.
Later on in life, I came across a few “chilled” soups like Gazpacho and Vichyssoise. That was it! I was hooked and delighted to have soup during the hot summer months. As I’m not the type of lady who likes routine, I simply had to create more cold soup recipes and this is how I came up with my version of Cream of Asparagus Soup!
This is an amazing recipe! It’s flavorful, smooth and so refreshing… perfect when the mercury rises. Another plus with this soup is it’s also scrumptiously delicious cold as well as hot therefore you can enjoy it all year round.
I love asparagus and when it’s in season, I buy it often. Besides this Cream of Asparagus Soup, I like to make other recipes with this vegetable like my Asparagus Summer Salad, Mediterranean Chicken Pesto Pasta, Bacon Wrapped Asparagus, Asparagus with Maltaise Sauce, Pickled Asparagus, and many others including using it as an ingredient for my Pancetta Vegetable Frittata
When prepping it, I like to set the tips aside for a nice presentation. Although this tasty soup is spectacular, visually it needs a little help. By drizzling on some heavy cream and garnishing with asparagus tips, it not only looks more appetizing but also gives an elegant touch to this dish.
This easy Cream of Asparagus Soup is quick to make. If you decide to serve it hot, bring it to a simmer otherwise spoon it into a bowl, cover and transfer to the refrigerator until chilled. Either way, after trying this flavorful recipe, you’ll be enjoying it all year round just like we do at our home…
Bon Appétit!
Check out these other delicious cold summer soup recipes…
– Chilled Avocado Soup
– Spanish Gazpacho
– Chilled Roasted Pepper Soup
– Classic Vichyssoise
– Chilled Leek & Fennel Soup
– Sopa Ajoblanco – White Gazpacho
– Tarator Soup
– Salmorejo coming up on July 20th 2023
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups & Chowders
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Cream of Asparagus Soup
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Ingredients
- 1 lb. asparagus, ends trimmed and cut into 1-inch pieces (keep the tips for garnish)
- 2 tbsp. butter tips & tricks
- 1 cup yellow onions, finely chopped
- 1 large clove garlic, pressed
- 1/2 tsp. ground Himalayan sea salt, or more to taste
- 1 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 2 cups low-sodium chicken broth
- 1/4 tsp. mild paprika
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 cup 35% heavy cream, plus for garnish
Directions
- In a heavy bottom pot over medium heat, melt butter. When it sizzles, add onions and sauté for 2 minutes. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper; cook for 5 minutes.
- Pour in broth and add paprika. Increase the heat to high, bring the mixture to a broil before reducing to medium; cover and simmer for 10 minutes.
- Using an immersion or a regular blender, process until the mixture is smooth. If using a regular blender, work in batches and place a towel on the lid to prevent from overflowing.
- When the mixture is smooth, return the soup to the pot. Add lemon juice, stir well and cook for 3 to 4 minutes.
- Add heavy cream and season with salt and pepper to taste.
- Let it simmer if serving the soup hot otherwise transfer to a bowl, cover and chill for a few hours.
- When time to serve, drizzle with heavy cream and place steamed asparagus tips on top.
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