If you’re looking for a refreshing and nutritious dish, asparagus soup is your answer. This delightful recipe combines the earthy flavor of asparagus with creamy goodness, making it a perfect starter or light meal. Not only is it easy to prepare, but it can also be customized with various herbs and spices. Let’s dive into this vibrant green soup that will surely impress your family and friends!
Ingredients
– 1 pound fresh asparagus, trimmed and chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs (such as dill or parsley) for garnish
Servings and Cooking Time
This recipe serves 4 and requires 10 minutes of preparation time, followed by 20 minutes of cooking time.
Nutritional Value
One serving (1 cup) of asparagus soup contains approximately 200 calories, 10g of fat, 8g of carbohydrates, and 4g of protein. This nutrient-rich soup is a great option for a healthy meal.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the chopped asparagus and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
6. Remove the pot from heat and let it cool slightly.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and season with salt and pepper.
9. Heat the soup gently until warmed through.
10. Serve hot, garnished with fresh herbs.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version or use low-sodium chicken broth instead of vegetable broth for added flavor.
Serving and Pairings
Asparagus soup pairs beautifully with crusty bread, a fresh salad, or a light seafood dish. It can also be served as a starter before a main course.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if it thickens. Asparagus soup can be frozen for up to 2 months.
Cooking Mistakes
- Overcooking the asparagus can lead to a mushy texture.
- Not blending the soup long enough may leave chunks.
- Using too much salt can overpower the delicate flavor.
- Forgetting to balance the acidity with lemon juice can dull the taste.
- Skipping the sautéing step may result in less depth of flavor.
Helpful Tips
- Choose fresh, bright green asparagus for the best flavor.
- Adjust the thickness by adding more or less broth.
- Garnish with lemon zest for a fresh finish.
- Experiment with spices like nutmeg for a unique twist.
FAQs
Can I make asparagus soup ahead of time?
Yes, asparagus soup can be prepared in advance and stored in the refrigerator. Just reheat before serving.
Is asparagus soup healthy?
Absolutely! Asparagus is low in calories and high in vitamins and minerals, making this soup a nutritious choice.
Can I use frozen asparagus for the soup?
Yes, frozen asparagus can be used, but fresh asparagus is recommended for better flavor.
What can I add to enhance the flavor?
Try adding herbs like thyme or basil, or a splash of lemon juice for a bright note.
Can I make this soup vegan?
Certainly! Substitute the heavy cream with coconut milk and use vegetable broth for a vegan-friendly option.
Conclusion
Asparagus soup is not only a delightful dish but also a versatile one that can be adjusted to suit any palate. With its creamy texture and fresh flavor, this recipe is sure to become a favorite in your home. Enjoy the vibrant taste of spring with every spoonful!
Asparagus Soup
Ingredients
- 1 pound fresh asparagus trimmed and chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs such as dill or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the chopped asparagus and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Remove the pot from heat and let it cool slightly.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Heat the soup gently until warmed through.
- Serve hot, garnished with fresh herbs.
Nutrition
