Cream of asparagus soup

Cream of asparagus soup

30 ratings

Stefan, quality manager and sports enthusiast


„This soup is wonderfully creamy, and its flavors are rich and bright.“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg
green asparagus
2 cloves
garlic
2
medium yellow onions
40 g
butter (divided)
1⅜ l
chicken stock
120 g
crème fraîche
1
lemon (juice)
salt
pepper
Metric
Imperial
  • 1 kg green asparagus
  • 2 cloves garlic
  • 2  medium yellow onions
  • 40 g butter (divided)
  • 1⅜ l chicken stock
  • 120 g crème fraîche
  • 1  lemon (juice)
  • salt
  • pepper

Utensils

  • large saucepan
  • hand blender
  • sieve
  • citrus press
  • small saucepan
  • cutting board
  • knife

Enjoy with

Azienda Agricola Tamellini Soave 2015
With fine flavors, like in this green asparagus soup, make sure to pair light wines that are not too rich in alcohol. These wines are low-key in terms of flavor, which gives the soup more room to develop its taste. The wonderful fruit concentration and the creamy mouthfeel make this wine an ideal companion for this soup.

Nutrition per serving

Cal
501
Protein
29g
Fat
38g
Carb
11g

Step 1/6

Cut ends off the asparagus if they’re woody and discard. Cut off tips and set aside. Roughly chop remaining stalks, as well as onion and garlic.
  • 1 kg green asparagus
  • 2 medium yellow onions
  • 2 cloves garlic
  • cutting board
  • knife

Cut ends off the asparagus if they’re woody and discard. Cut off tips and set aside. Roughly chop remaining stalks, as well as onion and garlic.

Step 2/6

Heat some of the butter in a large heavy saucepan over medium heat until melted. Add onion and garlic and cook for approx. 8 min. until fragrant and translucent.
  • 30 butter
  • large saucepan

Heat some of the butter in a large heavy saucepan over medium heat until melted. Add onion and garlic and cook for approx. 8 min. until fragrant and translucent.

Step 3/6

Add asparagus stalks, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for another 5 min.
  • salt
  • pepper

Add asparagus stalks, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for another 5 min.

Step 4/6

Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water. Set aside.
  • 1⅜ chicken stock
  • sieve
  • small saucepan

Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water. Set aside.

Step 5/6

Use a hand blender to purée soup until smooth. Bring soup back to a simmer and stir in crème fraîche.
  • 120 crème fraîche
  • hand blender

Use a hand blender to purée soup until smooth. Bring soup back to a simmer and stir in crème fraîche.

Step 6/6

Bring soup to a boil and whisk in remaining butter. Remove from heat and stir in lemon juice and garnish with asparagus tips. Adjust seasoning to taste.
  • 10 butter
  • 1 lemon (juice)
  • salt
  • pepper
  • citrus press

Bring soup to a boil and whisk in remaining butter. Remove from heat and stir in lemon juice and garnish with asparagus tips. Adjust seasoning to taste.