For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here’s an ultra-easy and gorgeously colored cream of asparagus soup recipe.
Ingredients
- 2 tablespoons butter
- 1 onion, finely diced
- salt to taste
- 4 cups chicken broth
- 2 cups water
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 pinch cayenne pepper, or to taste (Optional)
- freshly ground black pepper to taste
- 1 pinch ground nutmeg
- ½ cup heavy whipping cream (Optional)
- ¼ cup heavy whipping cream (Optional)
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon lemon zest (Optional)
- 1 pinch cayenne pepper (Optional)
Directions
- Step 1
Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
Step 2
Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
Step 3
Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
Step 4
Use an immersion blender to blend soup until smooth, about 3 minutes.
Step 5
For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
Step 6
Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
Step 7
Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
Step 8
Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
Step 9
Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Nutrition Facts
Per Serving: 187 calories; protein 4.8g; carbohydrates 10.5g; fat 15.4g; cholesterol 51.5mg; sodium 59.8mg.
