Fresh Asparagus Soup
This Fresh Asparagus Soup is a light and creamy springtime favorite. Made with tender asparagus, onion, and a hint of cream, it's a refreshing and elegant dish perfect for lunch or dinner.
Equipment
- Large Pot
- Blender or immersion blender
- Cutting board
- Knife
- Ladle
Ingredients
Main Ingredients
- 1 lb fresh asparagus trimmed and cut into 2-inch pieces
- 1 medium onion chopped
- 2 tbsp butter or olive oil
- 3 cups vegetable or chicken broth
- 1 cup milk or half-and-half for creaminess
- 1 clove garlic minced
- ½ tsp salt to taste
- ¼ tsp black pepper to taste
Optional Garnish
- fresh herbs such as parsley or chives
- grated Parmesan cheese for serving
Instructions
- In a large pot, melt butter or heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened, about 3–4 minutes.
- Add chopped asparagus and cook for another 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer for 10–12 minutes, or until asparagus is tender.
- Remove from heat and blend the soup until smooth using a blender or immersion blender.
- Return soup to the pot, stir in milk or half-and-half, and reheat gently without boiling. Season with salt and black pepper to taste.
- Serve warm, garnished with fresh herbs or a sprinkle of Parmesan cheese if desired.
Notes
For a vegan version, use olive oil and a dairy-free milk alternative. This soup also freezes well — just reheat slowly to preserve its creamy texture.