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Cream of Asparagus Soup

This Cream of Asparagus Soup is a springtime delight! Creamy, vibrant, and packed with flavor, it's perfect for any meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: Creamy, Spring, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons butter for a rich base flavor
  • 1 tablespoon olive oil to sauté the vegetables
  • 1 large yellow onion adds sweetness and depth
  • 4 cloves garlic minced for aromatic flavor
  • 2 1/4 pounds asparagus woody ends trimmed and cut into 1 pieces
  • 1 teaspoon coarse salt to enhance the flavors
  • 1/4 teaspoon black cracked pepper for a hint of spice
  • 3 cups low-sodium chicken broth for a savory base
  • 3/4 cup heavy cream adds richness and creaminess
  • 1/2 cup Parmigiano-Reggiano shredded for a nutty flavor
  • 1 pinch fresh chives or green onions chopped to garnish

Instructions

  • In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted, add the yellow onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the trimmed and chopped asparagus to the pot. Sprinkle in the coarse salt and black cracked pepper. Sauté for about 5-8 minutes until the asparagus is bright green and slightly tender.
  • Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the asparagus is tender enough to blend.
  • Using an immersion blender, puree the soup until it reaches your desired consistency. For a smoother texture, blend it longer. If using a regular blender, allow the soup to cool slightly before blending in batches.
  • Return the blended soup to the pot over low heat. Stir in the heavy cream and shredded Parmigiano-Reggiano. Mix well until the cheese is melted and the soup is heated through. Taste and adjust seasoning if needed.
  • Ladle the Cream of Asparagus Soup into bowls. Drizzle with additional heavy cream for garnish and sprinkle with fresh chives or green onions to add a pop of color and flavor.

Equipment

  • Large Pot or Dutch Oven
  • Immersion Blender
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • For extra flavor, consider roasting the asparagus before adding it to the soup.
  • If you prefer a chunkier soup, reserve some of the asparagus pieces before blending and stir them back in after.
  • This soup can be made ahead of time and tastes even better the next day.