Cream Of Asparagus Soup & Simple Asparagus Soup Recipe
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Recipe Overview
Overview
This Cream of Asparagus Soup is a delightful dish that showcases the fresh flavors of spring. The recipe begins with sautéing onions in butter until they’re soft and fragrant, followed by the addition of asparagus, which is sliced thinly to ensure a tender texture. The use of 300 grams of asparagus gives the soup its vibrant green color and fresh taste, while a splash of white wine adds depth to the flavor profile.
After simmering the asparagus with chicken stock for about 10 minutes, the mixture is blended until smooth, creating a silky texture that is both comforting and elegant. A touch of double cream stirred in at the end elevates the dish, making it rich and satisfying without being overly heavy. The addition of spinach not only enhances the color but also adds a nutritious element to the soup.
To finish, the soup is garnished with sautéed asparagus tips, adding a lovely visual appeal and a burst of flavor. This Cream of Asparagus Soup is perfect for a light lunch or as a starter for a dinner party, showcasing the best of seasonal produce. It’s a simple yet impressive dish that anyone can make at home, and it’s sure to impress your guests with its fresh taste and beautiful presentation.
Recipe Details
Steps & Tips
Slice one onion.
Remove the woody ends of the asparagus and cut the tips in half.
Slice the remaining asparagus thinly.
Tip: Slice asparagus thinly to prevent it from becoming stringy in the soup.
Heat a pot and add 30 grams of butter.
Add the sliced onion to the pot and sweat for 2-3 minutes with a pinch of salt.
Add the asparagus to the pot and cook for another 2 minutes, stirring occasionally.
Add one tablespoon of flour and mix well, cooking for 1.5 to 2 minutes.
Add 50 ml of white wine and reduce it down.
Add 500 ml of chicken stock (or vegetable stock) and bring to a boil.
Tip: Use vegetable stock instead of chicken stock for a vegetarian option.
Tip: Let the soup simmer for about 10 minutes to develop flavor.
Turn down the heat and let the soup simmer for about 10 minutes.
Turn off the heat and add a handful of spinach.
Transfer the soup to a food processor to liquidize.
Transfer the liquidized soup back into a clean pan.
Tip: Add a bit of salt and pepper after simmering for seasoning.
Add two tablespoons of double cream to the soup.
Tip: Slowly bring the soup back up to heat after adding cream.
Slowly bring the soup back up to heat.
In a pan, add butter and cook the asparagus tips saved earlier.
Add a little water to cover the asparagus tips and steam for about two minutes.
Tip: Cover asparagus tips with water and steam them for about two minutes.
Plate the soup once it's hot.
Finish the soup with some cream.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Asparagus is in season during spring, making it the perfect time to enjoy this soup.
- •Using vegetable stock instead of chicken stock makes this soup vegetarian-friendly.
- •Cooking the asparagus tips separately enhances their flavor and presentation.
- •Blending the soup creates a creamy texture without the need for excessive cream.
