Ingredients
- 2 tablespoons butter – for sautéing and adding depth of flavor
- 1 tablespoon olive oil – helps prevent the butter from burning
- 1 medium onion, chopped – for sweetness and savory undertones
- 2 cloves garlic, minced – adds aromatic richness
- 2 pounds fresh asparagus, trimmed and chopped – the star of the dish
- 4 cups low-sodium vegetable broth or chicken broth – base of the soup
- 1 medium potato, peeled and diced – adds creaminess without needing excess cream
- 1/2 cup heavy cream or half-and-half – for that luscious finish
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional) – brightens the flavor
- Fresh herbs for garnish (parsley, dill, or chives)
Instructions
Trim off the woody ends of the asparagus and discard them. Chop the spears into 1-inch pieces. Reserve a few tips for garnish if desired.
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the chopped asparagus and diced potato to the pot. Stir to combine with the onions and garlic. Let everything cook together for 2–3 minutes, allowing the flavors to meld.
Add the vegetable or chicken broth to the pot. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and simmer for about 15–20 minutes, or until the asparagus and potato are tender.
Remove the pot from the heat. Using an immersion blender, purée the soup directly in the pot until smooth. If you prefer a silky finish, strain the soup through a fine mesh sieve. Alternatively, transfer the soup in batches to a countertop blender (be cautious with hot liquids).
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and season with salt and freshly ground black pepper. Heat gently, but do not boil, to avoid curdling the cream.
Add a splash of lemon juice if desired, to brighten the soup. Ladle into bowls and garnish with asparagus tips, fresh herbs, or a swirl of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Americans
Nutrition
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
Keywords: Cream of Asparagus Soup Recipe