Cream of asparagus soup

Cream of asparagus soup

Based on 42 ratings

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg green asparagus
2 cloves garlic
medium yellow onions
40 g butter (divided)
1⅜ l chicken stock
120 g crème fraîche
lemon (juice)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • sieve
  • small saucepan
  • hand blender
  • citrus press

Nutrition per serving

Cal
435
Protein
24g
Fat
33g
Carb
10g

Step 1/6

Cut ends off the asparagus if they’re woody and discard. Cut off tips and set aside. Roughly chop remaining stalks, as well as onion and garlic.
  • 1 kg green asparagus
  • 2 medium yellow onions
  • 2 cloves garlic
  • cutting board
  • knife

Cut ends off the asparagus if they’re woody and discard. Cut off tips and set aside. Roughly chop remaining stalks, as well as onion and garlic.

Step 2/6

Heat some of the butter in a large heavy saucepan over medium heat until melted. Add onion and garlic and cook for approx. 8 min. until fragrant and translucent.
  • 30 butter
  • large saucepan

Heat some of the butter in a large heavy saucepan over medium heat until melted. Add onion and garlic and cook for approx. 8 min. until fragrant and translucent.

Step 3/6

Add asparagus stalks, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for another 5 min.
  • salt
  • pepper

Add asparagus stalks, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for another 5 min.

Step 4/6

Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water. Set aside.
  • 1⅜ chicken stock
  • sieve
  • small saucepan

Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water. Set aside.

Step 5/6

Use a hand blender to purée soup until smooth. Bring soup back to a simmer and stir in crème fraîche.
  • 120 crème fraîche
  • hand blender

Use a hand blender to purée soup until smooth. Bring soup back to a simmer and stir in crème fraîche.

Step 6/6

Bring soup to a boil and whisk in remaining butter. Remove from heat and stir in lemon juice and garnish with asparagus tips. Adjust seasoning to taste.
  • 10 butter
  • 1 lemon (juice)
  • salt
  • pepper
  • citrus press

Bring soup to a boil and whisk in remaining butter. Remove from heat and stir in lemon juice and garnish with asparagus tips. Adjust seasoning to taste.