Inspired by crème d’asperges, a classic French recipe, this Asparagus Soup is silky-smooth, flavorful and utterly delicious. It is made, too, with just a few ingredients but uses Parmesan cheese instead of cream. This low-work yet high-payoff recipe turns a bunch of asparagus, a few pats of butter, onions, garlic, chicken broth, and Parmesan into a luxurious dish. It makes a comforting starter for six, or main course for four.
This recipe is ridiculously simple to make. To start, melt the butter in a large pot and add the onions and garlic. Sauté the vegetables, stirring often, until soft and translucent. While the onions cook, chop the asparagus into small pieces. Reserve the asparagus tips for garnish and add the rest into the pot along with the chicken broth, salt and black pepper. Simmer until the asparagus is tender. Then purée the soup until very smooth. Reheat the soup, then stir in the lemon juice and cheese. To serve, ladle the soup into bowls and top with the blanched asparagus tips, freshly grated Parmesan, fresh thyme leaves and a grind of black pepper. Enjoy!
To make the Asparagus Soup, you will need the following ingredients:
In a large pot over medium heat, melt 3 tablespoons unsalted butter.
Add 2 chopped onions and 3 minced garlic cloves and sauté, stirring often, until soft and translucent, about 8 minutes. Reduce the heat to low if necessary.
Meanwhile, cut the tips off the asparagus and set aside. Cut the remaining spears into ½-inch pieces.
Add the chopped asparagus to the pot (without the reserved tips), 5 cups low-sodium chicken broth (reserving 1 cup to thin out the soup if necessary), ¾ teaspoon salt, and ¼ teaspoon pepper.
Bring to a boil, then cover with a lid and reduce the heat to low. Simmer until the asparagus is very tender, about 30 minutes.
In the meantime, bring a small pot of salted water to a boil. Once at a boil, add in the reserved asparagus tips. Cook until tender-crisp, about 1-2 minutes. Drain the tips and then refresh them in a bowl of ice water. Once the tips are cool, drain well and set aside.
Using an immersion blender, purée the soup until completely smooth. Alternatively, use a blender to purée the soup in batches, then pour the soup back into the pot.
Bring the soup back to a simmer and stir in 2 tablespoons freshly squeezed lemon juice and ½ cup shredded Parmesan cheese. Taste and adjust for seasoning if necessary. To thin the soup, add the reserved chicken broth if desired.
To serve, ladle the soup into bowls, then top each bowl with blanched asparagus tips, shredded Parmesan cheese, fresh thyme leaves, and freshly ground black pepper. Enjoy!
OMG! This soup blew my mind! Super easy, my wife and I slurped it down in minutes!
Love this soup!
I made this Asparagus Soup for dinner last night, and it was a hit! My husband loved it, and I was amazed at how simple it was. It felt like restaurant-quality at home—definitely a keeper!
Delicious! I made this soup for our anniversary dinner and it was a huge hit. My wife loved the smooth texture and rich flavor. It felt fancy but was so simple to prepare. We paired it with crusty bread, and it made for a memorable evening. Thanks for the recipe!
This Asparagus Soup turned out amazing! It reminded me of family dinners growing up. So easy to make and super delish! A new favorite for sure.
I made this soup for my family dinner and it was a big hit. So tasty and easy to prepare.
I made this Asparagus Soup last week for my wife after a long day. It was so easy and delicious! The flavors reminded us of our trip to Paris. Just perfect with fresh bread on a cozy evening!
Savoureuse, un délice.
Gluten Free Recipes
