Dive into the essence of spring with a bowl of Green Asparagus Soup, a dish that captures the fresh, vibrant flavors of the season. This light yet satisfying soup combines tender asparagus with aromatic herbs, creating a smooth, creamy texture that's perfect for a springtime lunch or dinner. Easy to prepare and bursting with fresh flavors, this asparagus soup is a delightful way to celebrate the season’s best produce while enjoying a comforting and nourishing dish.
Ingredients
- 2 pounds green asparagus, trimmed and chopped, for fresh, earthy flavor
- 1 tbsp olive oil for sautéing
- 1 large onion, chopped, for sweetness
- 2 cloves garlic, minced, for aromatic depth
- 4 cups vegetable broth, for simmering and flavor
- 1/2 cup heavy cream, for creamy consistency
- Salt and pepper, to taste
- 1 Lemon juice, for a bright finish
- Fresh chives, chopped fpr garnish
- Parmesan cheese, for garnish
Instructions
- Prepare Asparagus: Rinse the asparagus spears. Trim the woody ends and chop the spears into 1-inch pieces, reserving some tips for garnish if desired.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Cook Asparagus: Add the chopped asparagus to the pot (except for the reserved tips), stirring to combine. Cook for 2-3 minutes until the asparagus starts to soften.
- Simmer Soup: Pour in the vegetable broth. Bring the mixture to a simmer and let cook for about 15-20 minutes, or until the asparagus is very tender.
- Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a standard blender to puree.
- Creamy Texture: Stir in the heavy cream and continue to cook for another 5 minutes on low heat. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- Garnish and Serve: If using, blanch the reserved asparagus tips in boiling water for 2 minutes, then plunge into ice water. Serve the soup hot, garnished with blanched asparagus tips, chopped chives, and Parmesan shavings if desired.
Notes
- Enhancing Flavor: Sautéing the onion and garlic before adding the asparagus builds a flavor foundation that enhances the soup's depth.
- Pairing: Pair your asparagus soup with crusty bread or a light salad for a balanced, satisfying meal. For an elegant starter, serve in small portions with a crisp white wine that complements the asparagus' earthy notes.
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