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Silky Asparagus Soup

A creamy and nutritious soup made with fresh asparagus, perfect for a light lunch or an elegant dinner starter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh asparagus, trimmed Choose bright green stalks that are firm.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Add after onion has softened to avoid burning.
  • 4 cups vegetable broth Use high-quality broth for better flavor.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter version.
  • to taste Salt and pepper Adjust according to personal preference.
  • 2 tablespoons Olive oil For sautéing the onion and garlic.

Method
 

Preparation
  1. Heat about 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sauté for approximately 5-7 minutes until translucent.
Cooking the Soup
  1. Add the trimmed asparagus to the pot and cook for an additional 3-5 minutes.
  2. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 15 minutes until the asparagus is tender.
Blending and Finishing
  1. Blend the soup until smooth using an immersion blender or in batches using a countertop blender.
  2. Stir in the heavy cream and season with salt and pepper. Heat through for an additional 3-5 minutes.
  3. Taste and adjust seasonings if necessary. Serve hot and enjoy!

Notes

Best served hot, garnish with a drizzle of olive oil or fresh herbs. Pairs well with crusty bread or a light salad. Can be stored for 3-4 days in the refrigerator or frozen for 2-3 months.