Ingredients
1 lb (450g) Fresh asparagus, trimmed and chopped (reserve woody ends)
1 medium Yellow onion, finely chopped
2 cloves Garlic, minced
4 cups (960ml) Vegetable broth
2 tbsp Unsalted butter
2 tbsp All-purpose flour
½ cup (120ml) Heavy cream
1 tbsp Fresh lemon juice
¼ tsp Ground nutmeg
Salt and black pepper to taste
2 tbsp Fresh chives or parsley, chopped (for garnish)
Instructions
1. Prep: Snap woody ends off asparagus. Cut tender spears into 1-inch pieces.
2. Sauté: Melt butter in a large pot. Sauté onion until soft, then stir in garlic and flour to create a roux; cook for 1-2 minutes.
3. Simmer: Whisk in vegetable broth. Bring to a simmer. Add asparagus pieces (and woody ends for flavor). Simmer 10-12 minutes until asparagus is very tender.
4. Blend: Remove woody ends. Use an immersion blender to puree the soup until velvety smooth.
5. Finish: Stir in cream, lemon juice, and nutmeg. Season with salt and pepper. Warm through gently—do not boil after adding cream.
Notes
Pro-Tips:
• Simmer the tough, woody ends of the asparagus in the broth for extra flavor, then discard before blending.
• For a silky finish, pass the pureed soup through a fine-mesh sieve.
• A squeeze of fresh lemon juice is essential at the end to brighten the earthy asparagus flavor.
Variations:
• Vegan: Substitute butter with olive oil, use coconut cream instead of heavy cream, and ensure broth is vegetable-based.
• Cheesy: Stir in ½ cup of grated Gruyère or Parmesan at the end for extra richness.
• Protein Boost: Top each bowl with poached shrimp or crispy bacon bits.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Simmer & Blend
- Cuisine: Contemporary
- Diet: Vegetarian