Indulge in the velvety smoothness of this cream of asparagus soup. Made with fresh asparagus, creamy broth, and a hint of lemon, this soup is both comforting and elegant. Perfect for a light lunch or as an appetizer, it is sure to impress your guests with its vibrant green color and delicate flavor. With just a few simple ingredients and a little bit of time, you can create this delightful soup that will warm your heart and nourish your soul.
Ingredients
- 2 pounds fresh asparagus
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 lemon, zested and juiced
- Salt and pepper to taste
Directions
- Trim and discard the tough ends of the asparagus. Cut the remaining asparagus into 1-inch pieces.
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the asparagus is tender.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches, being careful with the hot liquid.
- Return the soup to the pot and stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Heat the soup gently over low heat until warmed through, about 5 minutes.
- Serve the cream of asparagus soup hot, garnished with a sprinkle of lemon zest, cracked black pepper, and a drizzle of olive oil if desired.
