Light Spring Asparagus Soup

Celebrate the arrival of spring with this light and elegant Asparagus Soup. This dish is designed to showcase the delicate, earthy flavor of fresh green asparagus, brought together with a touch of cream for a luxuriously silky texture. It is a sophisticated yet simple starter or lunch that captures the essence of the season in every spoonful.

Save

By sautéing leeks and onions in butter, you build a sweet and savory base that perfectly complements the green notes of the asparagus. Using the stalks for the soup body and reserving the tips for garnish ensures that no part of this beautiful vegetable goes to waste while providing a professional, restaurant-quality presentation.

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: Sauté the Aromatics

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 Asparagus Stalks

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

Step 3: Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, or until the vegetables are completely tender.

Step 4: Prepare the Garnish

While the soup simmers, blanch the reserved asparagus tips in boiling salted water for 1–2 minutes until just tender. Drain them immediately and set aside.

Step 5: Blend to Smoothness

Using an immersion blender, or working in batches in a countertop blender, puree the soup until it is completely smooth.

Step 6: Finish and Season

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

Step 7: Serve

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

Zusatztipps für die Zubereitung

To ensure the most vibrant green color, avoid overcooking the asparagus stalks. If using a countertop blender, be careful when blending hot liquids; always start on a low speed and allow steam to escape. Using a medium potato is key as its starch provides a natural thickness that makes the soup feel hearty without being heavy.

Varianten und Anpassungen

For a vegan-friendly version, simply substitute the butter with olive oil and replace the heavy cream with a plant-based alternative like coconut milk or cashew cream. If you prefer a bit of heat, a tiny pinch of cayenne pepper can be added alongside the nutmeg.

Serviervorschläge

This soup pairs beautifully with crusty warm bread or sourdough for dipping. For a sophisticated dinner party appetizer, try topping the soup with a single poached egg or serving it alongside a crisp glass of Sauvignon Blanc to enhance the herbal notes of the asparagus.

Save

With its striking color and refined taste, this asparagus soup is the ultimate tribute to spring. Whether served as a delicate first course or a light lunch, its silky consistency and fresh ingredients are sure to impress your guests and provide a nourishing, delicious meal.

Recipe FAQs

→ Can I use frozen asparagus instead of fresh?

Fresh asparagus is recommended for the best flavor and texture, but you can use frozen asparagus if fresh isn't available. Thaw and drain it well before use, and reduce the cooking time slightly as frozen vegetables cook faster.

→ How do I make this soup vegan?

Replace the butter with olive oil and substitute the heavy cream with plant-based alternatives like coconut cream, cashew cream, or oat cream. The flavor will be slightly different but still delicious.

→ Can I prepare this soup in advance?

Yes, this soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container and reheat gently on the stovetop. Add the cream just before serving for the best texture.

→ What can I serve with asparagus soup?

Serve with crusty bread, garlic croutons, or a fresh green salad. It pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio for an elegant meal.

→ Why do I need to separate the asparagus tips?

The tips are reserved for garnish to add visual appeal and texture. Blanching them separately ensures they remain bright green and slightly crisp, providing a beautiful contrast to the smooth pureed soup.

→ Can I freeze leftover asparagus soup?

Yes, you can freeze the soup for up to 2 months. However, freeze it before adding the cream, as dairy can separate when frozen. Thaw overnight in the refrigerator and stir in fresh cream when reheating.