Fresh Asparagus Soup
Fresh asparagus soup is a deliciously creamy and flavorful dish, perfect for spring. Made with fresh asparagus, onions, garlic, and a hint of lemon, it offers a light and earthy taste, balanced with a creamy texture. This easy-to-make soup can be served hot or cold, making it a versatile option for any occasion. Whether you're celebrating asparagus season or simply looking for a nutritious meal, this recipe is a must-try!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb fresh asparagus, trimmed and cut into pieces
- 4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian version)
- 2 tablespoons all-purpose flour
- 1 cup fat-free milk
- 2 tablespoons butter
- ½ teaspoon dried thyme
- ½ cup half-and-half
- ¼ cup white wine
- 1 tablespoon lemon juice
- Chopped chives (optional for garnish)
Instructions
- Heat the canola oil in a large saucepan over medium heat. Add the chopped onion and cook for 4-6 minutes until softened. Stir in the garlic and cook for another minute.
- Add the chopped asparagus and chicken broth to the pot, bringing it to a boil. Reduce the heat and simmer for 8-10 minutes until the asparagus is tender.
- Remove the saucepan from heat and allow it to cool slightly. Use a blender or immersion blender to puree the soup until smooth.
- In a separate bowl, whisk together the flour and ¼ cup of milk until smooth. Set aside.
- In a small saucepan, heat butter over medium heat. Add the thyme and flour mixture and cook for about 1 minute, stirring constantly. Gradually add the remaining milk and half-and-half, whisking until the soup thickens.
- Stir in the pureed asparagus mixture, white wine, and lemon juice. Heat thoroughly before serving.
- Optionally, garnish with chopped chives.
Notes
- For a dairy-free version, substitute plant-based alternatives like cashew cream and almond milk.
- To make the soup even richer, add a Parmesan rind while cooking the broth.
- Adjust the soup’s consistency by adding more flour for thickness or blending boiled potatoes for extra creaminess.