Creamy Asparagus Soup
- 2 bunches of asparagus, cut into 1" pieces
- 1 onion, chopped
- 1-2 cloves of garlic, minced
- ¼ teaspoon red pepper flakes
- 4-5 cups of vegetable or chicken broth
- ⅓ cup heavy cream
- Juice of 1 lemon
- Salt and pepper to taste
Wash and trim the bottoms of the asparagus. To trim, bend a few stalks until they snap. Then, line all the stalks together and cut to the same length.
In a small pot over medium-low heat, melt the butter and add the onion, garlic, and pepper flakes.
Cook for 3-5 minutes, stirring, until softened.
Add the asparagus and cook for another 5 minutes.
Add the broth, salt and pepper to taste.
Simmer covered for 20 minutes.
Once cooked, use an emulsion blender or stand blender to puree until smooth.
Pour back into a clean pot and add the heavy cream.
Cook over medium-low, stirring frequently, for 2 minutes and add the lemon juice.
Adjust the seasoning and consistency with extra water or chicken broth.
Serve with a crusty loaf of bread and enjoy!
Tips and Substitutes
- For an artsy presentation, dress your asparagus soup with dots of heavy cream or crème fraîche, and asparagus tips.
- During the cooking process, take a moment to blanch the asparagus tips and lightly salt – you won’t regret it when you see the end product!
- I sometimes add fresh herbs for an extra layer of flavor.