There is something so elegant about asparagus. It also makes me think of spring. It has such a cheerful look, making me imagine it eagerly sprouting from the newly warmed soil to peek at the sunshine. It tastes fresh, green and crunchy, just like spring should. If spring tasted like anything, that is.
That's why it seems so wrong to bury it in a heavy sauce and smother it with cheese. Most recipes for asparagus soup are based on making the soup by starting with flour and butter to thicken it. I decided to thicken the soup with potatoes instead. Just a hint of cream at the end added body to the satiny soup. Garnishing with crispy, vibrant asparagus tips features what this soup is all about - asparagus. You can also add croutons and a sprinkling of Parmesan. My husband was just a tad bit skeptical when I was making this soup last year, but when he tried it, he loved it.
Yields: about 6 servings
Ingredients:
1 Tablespoon butter
1 onion, minced
1-2 garlic cloves, minced
2 lbs of asparagus
2 cups potatoes, peeled and cut into chunks (russets work best in this recipe)
4 cups chicken broth
salt, pepper
¼ cup heavy cream
Instructions:
To prep the asparagus, bend it at the bottom and it will snap off. The bottom part is too woody to use, so throw it out.
Line all the asparagus up on a cutting board and cut off the bottom part, using the first asparagus that you snapped off as the guide.
Cut off the tips and save them separately. Cut the rest of the asparagus into 2-inch pieces. 
In a medium pot, melt the butter and add the onion. Season with salt. Cook for about 5 minutes, until tender and slightly golden. Add the garlic and cook for about 30 seconds. 
Add the asparagus, except the tips, and the potatoes. Cook for about 3 minutes. 
Add the chicken broth. Cook for about 20 minutes, until the potatoes are tender. 
Meanwhile, in a nonstick skillet add 1-2 teaspoons of oil on high heat. Add the asparagus tips, tossing until slightly golden. Add a few Tablespoons of chicken broth or water to the skillet. Cover and cook for 2-3 minutes, until the water evaporates. Set aside. 
When the soup is cooked, use a blender to puree the soup in several batches. Return to the pot. Add the cream and season with salt and pepper, to taste, based on how salty your broth is. 
Garnish the soup with the asparagus tips. Croutons and a bit of Parmesan are delicious with this soup too.
Creamy Asparagus Soup
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4-6 1x
- Category: Soups
Ingredients
- 1 Tablespoon butter
- 1 onion, minced
- 1-2 garlic cloves, minced
- 2 lbs of asparagus
- 2 cups potatoes, peeled and cut into chunks (russets work best in this recipe)
- 4 cups chicken broth
- salt, pepper
- ¼ cup heavy cream
Instructions
- Bend the bottom part of the asparagus and it will snap off. The bottom part is too woody to use, so throw it out.
- Line all the asparagus up on a cutting board and cut off the bottom part, using the first asparagus that you snapped off as the guide.
- Cut off the tips and save them separately. Cut the rest of the asparagus into 2-inch pieces.
- In a medium pot, melt the butter and add the onion. Season with salt. Cook for about 5 minutes, until tender and slightly golden. Add the garlic and cook for about 30 seconds.
- Add the asparagus, except the tips, and the potatoes. Cook for about 3 minutes.
- Add the chicken broth. Cook for about 20 minutes, until the potatoes are tender.
- Meanwhile, in a nonstick skillet add 1-2 teaspoons of oil on high heat. Add the asparagus tips, tossing until slightly golden. Add a few Tablespoons of chicken broth or water to the skillet. Cover and cook for 2-3 minutes, until the water evaporates. Set aside.
- When the soup is cooked, use a blender to puree the soup in several batches. Return to the pot. Add the cream and season with salt and pepper, to taste, based on how salty your broth is.
- Garnish the soup with the asparagus tips. Croutons and a bit of Parmesan are delicious with this soup too.
Looks delicious... can you recommend a substitute for the heavy cream? would coconut/almond milk or something like that work?
I'm pretty sure they would both work, Margarita. I've never tried it myself, but I don't see why it wouldn't.
I hope you are right 🙂 Do you know how much coconut/almond milk I should add for a similar creamy taste? The same amount as the heavy cream or more?
I'm sorry, I don't know for sure. Probably the same amount, but it might not be as creamy and velvety, since almond milk and coconut milk are both much thinner in consistency. 1/4 is not a lot at all, so I don't think it would make the soup too thin anyway:).
Made this soup yesterday and wanted to give a great review. Tastes light and healthy yet not lacking the creaminess at the same time. A sprinkle of parmesan cheese adds so much flavor as well. I ended up using vegetable broth because one of my guests was vegetarian so the color was not the vibrant green, but still tasted delish. Great recipe Olya!
That's great, Nata! I love when soups don't taste too heavy, and that's what I like about this one.
I made this soup yesterday and it was delicious. The soup is so simple to make and yet tastes great!! Thank you, Olga!!!!!
You're welcome, Alana!
If having this for dinner, what side dish would you recommend to accopmany?
I usually serve soup as a first course, so you can serve just about anything to accompany it. I would probably make something with chicken or seafood, and couscous, rice or pasta.
Broiled salmon, cod baked with zucchini and tomatoes, chicken saltimbocca, tender chicken patties, roasted chicken would all be great choices.
love asparagus, this recipes sounds light and delicious, I'm planning on making this tomorrow and will have to definitely buy an immersion blender soon so that the soup can just be blended in the pot 🙂
looks delicious!
I love asparagus. Never tried it before. Thanks for the recipe.
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