Description
A creamy and delicious soup made with fresh asparagus, perfect for a comforting meal.
Ingredients
- 2 pounds 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
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the asparagus pieces to the pot and stir to combine. Cook for about 5 minutes, allowing the asparagus to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the asparagus is tender.
- Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
- Return the blended soup to the pot over low heat. Stir in the heavy cream, salt, black pepper, nutmeg, and lemon juice. Heat gently until warmed through, about 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream or use coconut milk for a dairy-free option.
- Add a pinch of red pepper flakes for a bit of heat or top with croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg