Light Spring Asparagus Soup

Experience the essence of spring with this light and elegant Asparagus Soup. This dish perfectly showcases the delicate flavor of fresh green asparagus, enhanced with a touch of cream to create a silky, velvety texture that is both sophisticated and comforting.

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This European-inspired soup is an ideal starter for a seasonal dinner or a light lunch. By using simple ingredients like leeks and potatoes, the recipe builds a flavorful base that lets the fresh asparagus shine as the star ingredient.

Ingredients

• 500 g fresh green asparagus, trimmed and cut into 2 cm pieces (reserve tips separately)
• 1 medium leek, white and light green parts only, sliced
• 1 small onion, chopped
• 1 medium potato, peeled and diced
• 1 L vegetable broth (gluten-free if needed)
• 150 ml heavy cream
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• Pinch of nutmeg (optional)
• 1 tbsp fresh lemon juice
• Reserved asparagus tips, blanched
• Chopped fresh chives or parsley (optional)

Instructions

Step 1

In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, and sauté for 4–5 minutes until softened but not browned.

Step 2

Add the asparagus stalks (reserve the tips) and continue to cook for 2 minutes.

Step 3

Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.

Step 4

Meanwhile, blanch the reserved asparagus tips in boiling salted water for 1–2 minutes until just tender. Drain and set aside for garnish.

Step 5

Using an immersion blender (or in batches in a countertop blender), puree the soup until smooth.

Step 6

Stir in the cream and bring the soup back to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg if desired. Add lemon juice to brighten the flavor.

Step 7

Ladle the soup into bowls and garnish with the asparagus tips and fresh herbs.

Zusatztipps für die Zubereitung

To ensure the best texture, always trim the woody ends from the asparagus before chopping the stalks. Blancing the tips separately ensures they remain vibrant green and tender-crisp for the final presentation.

Varianten und Anpassungen

For a vegan version, substitute olive oil for butter and use a plant-based cream alternative. For a richer appetizer, consider topping each bowl with a perfectly poached egg.

Serviervorschläge

This soup pairs beautifully with crusty bread or a glass of crisp white wine, such as Sauvignon Blanc, which complements the earthy notes of the asparagus.

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Each serving of this elegant soup contains approximately 185 calories, 10g of fat, 17g of carbohydrates, and 5g of protein, making it a light yet satisfying dish for any occasion.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply substitute olive oil for the butter and use plant-based cream instead of dairy cream. The soup will maintain its silky texture and delicious flavor.

→ How do I prevent the asparagus from turning brown?

Cook the soup quickly and avoid overcooking. The lemon juice helps preserve the bright green color. For garnish, blanch the tips briefly and plunge them into ice water immediately.

→ Can I use frozen asparagus instead of fresh?

Fresh asparagus is recommended for the best flavor and texture, but frozen can work in a pinch. Thaw and drain thoroughly before using, and reduce cooking time slightly.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty artisan bread, a light salad, or as an elegant starter before a main course. A crisp Sauvignon Blanc complements the asparagus beautifully.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. The soup can also be frozen for up to 2 months without the cream added.

→ Why do I need to reserve the asparagus tips separately?

The tips are reserved for garnish to add visual appeal and textural contrast. They remain whole and tender, providing a beautiful presentation and pleasant bite.