Cream of Asparagus Soup
A silky French-style soup that celebrates fresh asparagus with a delicate cream finish. Elegant enough for entertaining, simple enough for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1.5 lbs asparagus, fresh
- 3 tbsp butter
- 1 medium shallot, finely sliced
- 2 garlic clove, minced
- 4 cups vegetable broth
- ¾ cup heavy cream
- ¼ cup white wine, dry
- 1 tbsp lemon juice, fresh
- ½ tsp salt
- ¼ tsp black pepper, fresh cracked
Instructions
- 1
Cut asparagus into 1-inch pieces. Reserve 8–12 tender tips for garnish.
- 2
Melt butter in a heavy pot over medium heat until foaming, about 90 seconds.
- 3
Add shallot and cook, stirring occasionally, until translucent, 4–5 minutes.
- 4
Stir in garlic and cook until fragrant, about 30 seconds—do not brown.
- 5
Pour in white wine and scrape up any browned bits, then simmer 1 minute.
- 6
Add asparagus pieces (not tips) and broth. Bring to a simmer, 15–18 minutes.
- 7
Meanwhile, gently poach reserved asparagus tips in a small saucepan of salted water for 3–4 minutes until tender-crisp. Drain and set aside.
- 8
Remove soup from heat and stir in heavy cream and lemon juice. Season with salt and pepper to taste.
- 9
Using an immersion blender, puree soup until completely smooth, 2–3 minutes.
- 10
Strain through a fine-mesh sieve for extra silkiness if desired, pressing solids gently.
- 11
Divide soup into bowls. Top each with 2–3 reserved asparagus tips and a drizzle of cream.
- 12
Serve hot with crusty bread on the side.
Tools you’ll need
- heavy-bottomed pot (4-quart minimum)
- chef's knife
- cutting board
- small saucepan
- immersion blender (or stand blender)
- fine-mesh sieve
- wooden spoon
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
