Cream of asparagus soup: a classic recipe for a stunning light soup
Cream of asparagus soup is a classic of French cuisine. This heavenly soup is a richly creamy, beautiful dish which works perfectly as an appetizer course or a light main. It's lovely in spring when asparagus is in season and a spectacular way to make use of spring vegetables. If you're worried about your salt intake, use low sodium chicken broth and unsalted butter. To bring out the best in this soup, brown the butter to get a rich nutty flavor and allow the asparagus to soak up that rich flavor. We can guarantee this will be a massive hit among anyone who loves asparagus.
How to Make Cream of Asparagus Soup
Melt butter in a large pot over medium heat. Once the butter just begins to brown, add minced garlic, and cook for about 45 seconds to 1 minute or until fragrant. Add the asparagus, season generously with pepper and a dash of salt, and cook for 5 minutes.
Pour in the broth and let it comes to a simmer, then cover. Cook for about 10 minutes, or until the asparagus becomes tender.
Remove the soup from heat. Puree using a blender, then return soup to the pot. Heat it over a low flame and gently stir in the cream.
Garnish with fresh herbs, a dollop of cream, plus salt and pepper to taste.
Can you reheat cream of asparagus soup?
Enjoy cream of asparagus soup hot or cold. If you'd like to reheat it, simply pour any leftovers into a pot and gently heat through over medium-low heat, about 10 minutes.
How to make your cream of asparagus soup extra creamy
If you're in the mood to treat yourself to an extra indulgent bowl of cream of asparagus, add a little extra butter or cream when you're cooking.
Instructions
Melt butter in a large pot over medium heat. Once the butter just begins to brown, add minced garlic, and cook for about 45 seconds to 1 minute or until fragrant. Add the asparagus, season generously with pepper and a dash of salt, and cook for 5 minutes.
Pour in the broth and let it comes to a simmer, then cover. Cook for about 10 minutes, or until the asparagus becomes tender.
Remove the soup from heat. Puree using a blender, then return soup to the pot. Heat it over a low flame and gently stir in the cream.
Garnish with fresh herbs, a dollop of cream, plus salt and pepper to taste.
