A creamy and delicious asparagus soup, perfect for a cozy winter evening.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Difficulty
Easy
Skills Required
Using a blender
Ingredients & Nutrition
250 kcal
Calories
5g
Protein
20g
Fat
10g
Carbs
3g
Fiber
5g
Sugar
700mg
Sodium
- 1 lb Fresh asparagus
- 1, chopped Onion
- 2 cloves, minced Garlic
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 2 tbsp Butter
Equipment Needed
- Large Pot
- Blender
- Chef's Knife
- Cutting Board
- Measuring Cups
Let AI Suggest Variations
- Vegan Version: Use olive oil instead of butter and full-fat coconut milk instead of cream.
- Add Potato: Add one peeled and cubed potato with the asparagus for a thicker soup.
- Garnish Ideas: Top with crispy croutons, a swirl of pesto, or toasted almonds.
- Lemony Twist: Squeeze fresh lemon juice into the soup just before serving.
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened.
2. Add asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer until asparagus is tender.
3. Carefully transfer the soup to a blender and blend until smooth. Return to the pot.
4. Stir in heavy cream and heat through. Season with salt and pepper to taste.