Spring Asparagus Soup
Highlighted under: Seasonal Planning
I absolutely adore making Spring Asparagus Soup when the season arrives, as it's not only quick to prepare but bursting with fresh flavors. The vibrant green color and the delicate taste of asparagus always lift my spirits. Combining it with a touch of cream gives this soup a luscious finish, making it a perfect light lunch or a starter for a dinner party. As the weather warms up, this dish feels like a celebration of spring and simplicity, showcasing the beautiful produce that comes with the season.
When I first tried making this Spring Asparagus Soup, I was amazed at how such a simple ingredient could shine with just a few enhancements. The key is to properly sauté the onions to bring out their sweetness before adding the asparagus. This method really elevates the flavor profile, making the soup rich yet refreshing. A splash of lemon juice at the end gives it a bright finish that is essential!
I also love to blend this soup until it's completely smooth for a velvety texture, but if I’m feeling fancy, I leave some asparagus pieces chunky for added bite. Pair it with crusty bread, and you’ve got a delightful meal that’s perfect for any time of the day!
Why You'll Love This Recipe
- Fresh, crisp taste of spring in every spoonful
- Creamy texture without being overly heavy
- Quick to prepare, making it perfect for busy weeknights
Choosing the Best Asparagus
When selecting asparagus, look for firm, bright green stalks with closed tips. Thinner stalks tend to be more tender and flavorful. If you find some slightly thicker ones, they can work too; just be sure to adjust the cooking time accordingly, as they may need a minute or two more to become tender. The freshest asparagus is typically available in early spring, so keep an eye out in local markets during this season.
Asparagus is a nutrient powerhouse, rich in vitamins A, C, E, and K, as well as fiber. Since it’s the star ingredient of this soup, using fresh asparagus is essential for achieving that vibrant green color and fresh taste. If you can't find fresh asparagus, frozen can be used in a pinch; however, fresh will always yield the best texture and flavor for this specific soup.
The Role of Cream and Citrus
The addition of heavy cream balances the earthy flavor of asparagus, creating a luscious texture. I recommend using high-quality cream for the best results; it can really elevate the soup from simple to decadent. If you're looking for a lighter version, you can substitute half-and-half or even coconut milk for a dairy-free option, though the flavor profile will slightly change.
The splash of lemon juice at the end brightens the soup and enhances the asparagus’s natural sweetness. This crucial step adds a refreshing zing that cuts through the richness of the cream, making each bowl feel light and invigorating. Be sure to taste the soup after adding the lemon juice, adjusting the amount to your preference, as some asparagus varieties can be milder or stronger in taste.
Ingredients
Ingredients
For the Soup
- 1 lb fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
Instructions
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Cook the Asparagus
Add the asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
Add Broth and Simmer
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes or until the asparagus is tender.
Blend and Finish
Using an immersion blender, blend the soup until smooth. Add the heavy cream and lemon juice, stirring to combine. Season with salt and pepper to taste.
Serve
Ladle the soup into bowls and enjoy warm, optionally garnished with a few asparagus tips or a drizzle of olive oil.
Pro Tips
- For additional flavor, you can roast the asparagus before adding it to the soup. This adds a delicious depth that complements the freshness beautifully.
Make-Ahead and Storage
This Spring Asparagus Soup can be made ahead, making it an excellent option for busy days. Prepare it entirely and let it cool, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, just heat it gently on the stove over medium heat, stirring occasionally to ensure it warms evenly without boiling.
If you plan to freeze the soup, it's best to do so before adding the cream. Cool the soup completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator, reheat on the stove, and then stir in the cream just before serving for the best texture and flavor.
Serving Suggestions
Serve this soup as a refreshing starter or alongside a light salad for a lovely lunch. For a visually appealing presentation, consider garnishing with a drizzle of olive oil, a sprinkle of freshly cracked black pepper, or even a dollop of crème fraîche. Cooking some asparagus tips for a minute in boiling water and using them as a garnish adds a nice touch.
Adding some freshly toasted bread or crostini on the side can enhance the meal, perfect for dipping into the creamy soup. For those who enjoy creative twists, consider adding sautéed mushrooms or a handful of fresh herbs like dill or chives to the finished soup for additional depth of flavor.
Questions About Recipes
→ Can I make this soup vegan?
Yes! You can substitute the heavy cream with coconut milk or a vegan cream alternative, and use vegetable broth.
→ How long can I store the soup?
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze Spring Asparagus Soup?
Absolutely! Just make sure to blend it before freezing. It can be stored for up to 3 months in the freezer.
→ What can I serve with the soup?
This soup pairs wonderfully with a fresh baguette, grilled cheese, or a light salad.
Spring Asparagus Soup
I absolutely adore making Spring Asparagus Soup when the season arrives, as it's not only quick to prepare but bursting with fresh flavors. The vibrant green color and the delicate taste of asparagus always lift my spirits. Combining it with a touch of cream gives this soup a luscious finish, making it a perfect light lunch or a starter for a dinner party. As the weather warms up, this dish feels like a celebration of spring and simplicity, showcasing the beautiful produce that comes with the season.
Created by: Blythe Rowland
Recipe Type: Seasonal Planning
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Soup
- 1 lb fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Juice of 1 lemon
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Add the asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes or until the asparagus is tender.
Using an immersion blender, blend the soup until smooth. Add the heavy cream and lemon juice, stirring to combine. Season with salt and pepper to taste.
Ladle the soup into bowls and enjoy warm, optionally garnished with a few asparagus tips or a drizzle of olive oil.
Extra Tips
- For additional flavor, you can roast the asparagus before adding it to the soup. This adds a delicious depth that complements the freshness beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 420mg
- Total Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 6g