Description
This recipe is for a vibrant green, silky cream of asparagus soup, elevated with a special herb oil swirl. It is a comforting and nutritious dish, simplified for modern kitchens and perfect for dinner.
Ingredients
Scale
- 1.5 lbs fresh asparagus, tough ends snapped
- 4 cups vegetable broth
- 0.5 cup heavy cream or half-and-half
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- salt and freshly ground black pepper, to taste
- 0.25 cup fresh herbs (e.g., parsley, chives, basil)
- 3 tbsp extra virgin olive oil
- a pinch of salt
Instructions
- Prep The Veggies: Snap the woody ends off the asparagus and chop the tender spears into 1-inch pieces. Finely chop the onion and mince the garlic.
- Saute Aromatics: Heat butter or olive oil in a large pot or Dutch oven. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic for 1 minute until fragrant.
- Simmer The Asparagus: Add chopped asparagus and vegetable broth to the pot. Bring to a gentle simmer, then cover and cook until asparagus is very tender, 10-15 minutes.
- Blend To Perfection: Transfer the hot soup to a blender (or use an immersion blender) and blend until smooth and creamy. Vent steam cautiously.
- Finish And Season: Return the blended soup to the pot. Stir in heavy cream and heat gently until warmed through; do not boil. Season with salt and pepper to taste.
- Prepare Herb Oil Swirl: While the soup warms, combine fresh herbs, extra virgin olive oil, and a pinch of salt in a small food processor or blender. Blend until a bright, aromatic green oil forms.
Notes
For quicker cleanup, snap asparagus directly into the pot. Opt for organic asparagus and a high-quality vegetable broth for premium upgrades. If using frozen asparagus, reduce simmer time slightly. For a dairy-free soup, use full-fat coconut milk or a plant-based cream alternative. If the soup is gritty after blending, blend longer or sieve for ultimate silkiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 320 calories
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: cream of asparagus soup, easy dinner, healthy soup, vegetarian, spring recipe, herb oil, quick meal, comfort food, meal prep