– **Title**: Cream of Asparagus Soup
– **Ingredients**:
– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil or unsalted butter
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
– Fresh chives or parsley for garnish (optional)
– **Instructions**:
1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the asparagus pieces to the pot and stir for a couple of minutes until they are slightly tender.
3. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the asparagus is fully tender.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it less.
5. Stir in the heavy cream and lemon juice (if using). Return the pot to low heat and heat through, adjusting seasoning with salt and pepper.
6. Serve warm, garnished with fresh chives or parsley if desired. Enjoy!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is crucial for this soup to provide flavor and a vibrant color. If fresh isn’t available, frozen asparagus can work too. Just add a couple of extra minutes to the cooking time to ensure it’s tender.
Onion: A medium onion gives a nice base flavor to the soup. If you prefer a milder taste, you could use green onions or shallots instead. They add a different flavor profile that’s equally delicious.
Garlic: Fresh minced garlic adds wonderful aroma and depth. If you’re short on fresh garlic, garlic powder can be used in a pinch – about 1/8 teaspoon per clove.
Vegetable Broth: You can use low-sodium broth for better control of salt levels. If you’re not vegetarian, chicken broth is an excellent substitute and adds extra richness.
Cream: Heavy cream gives the soup a luxurious texture, but coconut cream or even milk can be used for a lighter option. Almond milk is a good dairy-free choice too. Just adjust the amount to achieve your desired creaminess.
Garnishes: Instead of croutons, you can use toasted nuts for crunch. Pine nuts or chopped walnuts add a great texture and flavor. For greens, fresh parsley or dill could stand in for chives.
How Do I Puree Soup Smoothly Without Mess?
Pureeing the soup is a key step, and you want it smooth! An immersion blender is super handy because you can blend right in the pot. If you use a standard blender, make sure you let the soup cool a bit first to avoid splattering hot soup everywhere.
- Cool the soup for 5-10 minutes, then fill the blender only halfway.
- Leave the lid slightly open to let steam escape, covering it with a kitchen towel to catch splashes.
- Blend in batches if the pot is too full. This ensures you have a smooth consistency without the risk of overflow.
How to Make Cream of Asparagus Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- 1/2 tsp lemon juice (optional)
- Croutons for garnish
- Chopped chives for garnish
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and another 30 minutes to cook. It’s a wonderful combination of quick and easy, perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it turns translucent and soft.
2. Add Garlic and Asparagus:
Now, stir in the minced garlic and let it cook for an additional minute. This will bring a lovely aroma to your kitchen! Next, toss in the asparagus pieces and cook for about 5 minutes. Keep stirring so the asparagus stays bright green and tender.
3. Pour in the Broth:
Pour the vegetable broth into the pot and raise the heat to bring everything to a boil. Once it boils, reduce the heat and let it simmer for about 15 minutes. You want the asparagus to become very tender during this time.
4. Blend the Soup:
After simmering, carefully remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can blend it in batches using a regular blender. Just be cautious, as the soup will be hot!
5. Final Touches:
Put the blended soup back into the pot and stir in the heavy cream (or coconut cream). Gently heat the soup on low and season with salt, pepper, and lemon juice to taste. This is the time to adjust the flavor just how you like it!
6. Serve and Enjoy:
Once the soup is heated through, it’s ready to serve! Ladle it into bowls and garnish with croutons, a drizzle of cream, and a sprinkle of chopped chives. Enjoy your rich and creamy asparagus soup!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can use frozen asparagus! Just remember to thaw it first to help it cook evenly. You can put it in the fridge overnight or run it under cold water for a few minutes. It may cook a bit faster than fresh, so adjust your cooking time accordingly.
Can I Substitute Coconut Cream for Heavy Cream?
Absolutely! Coconut cream is a great dairy-free alternative that adds a rich flavor. Simply use the same amount as heavy cream in the recipe. Just be mindful that it will give your soup a subtle coconut flavor, which pairs nicely with asparagus.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. If the soup thickens too much in the fridge, simply add a splash of broth or water when reheating.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup a day in advance. Just follow the recipe up to the point of adding the cream, then let it cool and refrigerate. When ready to serve, reheat the soup gently and stir in the cream just before serving for the best texture and flavor.
