Cream of asparagus soup

Based on 47 ratings
Julie

Julie

Editor-in-Chief

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
24 g
Fat
33 g
Carb
10 g
  • 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
    • 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 g 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 l 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 g 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 g butter
    • 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.