Easy Creamy Asparagus Soup
A smooth, comforting, and vibrant soup made from fresh asparagus, onions, and herbs, enriched with cream and a splash of vermouth for a subtle depth of flavor. Perfect as a light lunch or elegant appetizer.
Equipment
- 1 heavy-bottomed pot (4 to 5 quart)
- 1 immersion blender or upright blender
- 1 fine mesh sieve or food mill (optional)
- 1 Chef’s knife
- Measuring cups and spoons
Ingredients
- 2 pounds fresh asparagus woody ends removed
- 1 large yellow onion finely chopped (about 1.5 to 2 cups)
- 1 teaspoon minced garlic or 1 tablespoon minced green garlic
- 3 tablespoons unsalted butter
- 4 cups chicken or vegetable broth use vegetable broth for vegetarian version
- 1 cup water
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup fresh parsley roughly chopped
- ¼ cup heavy cream or full-fat sour cream
- 1 tablespoon dry vermouth optional
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 teaspoon salt plus more as needed
Instructions
- Prepare the Asparagus: Trim the tough ends of the asparagus, reserving the top 1.5 inches of the spears for garnish. Cut the remaining stalks into thin rounds about 1/4 inch thick.
- Sauté Aromatics: In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Cook Asparagus Stalks: Add the chopped asparagus rounds to the pot with the onions. Season lightly with salt and pepper, then cook, stirring occasionally, for about 5 minutes to soften the asparagus.
- Add Liquids and Herbs: Pour in the broth and water. Toss in the thyme sprigs and bay leaf. Raise the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and let cook for approximately 10 minutes, or until the asparagus is tender.
- Blanch Asparagus Tips: While the soup simmers, bring a small pot of salted water to a boil. Add the reserved asparagus tips and blanch for 2 to 4 minutes until just tender. Drain and immediately rinse with cold water to stop cooking. Set aside for garnish.
- Purée the Soup: Remove and discard the thyme sprigs and bay leaf. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, work in small batches with a countertop blender, holding the lid securely.
- Optional: Strain for Extra Smoothness: For an ultra-silky texture, press the blended soup through a fine mesh sieve or food mill.
- Final Flavor Boost: Stir in the heavy cream or sour cream until fully incorporated. Add the vermouth (if using) and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with the blanched asparagus tips and a sprinkle of fresh parsley.
Notes
- Cream Alternatives: For a lighter soup, omit the cream entirely or substitute with Greek yogurt added at the end (off heat) for tanginess without curdling.
- Vermouth Substitute: If dry vermouth is unavailable, a splash (about 1/4 cup) of white wine added after sautéing the onions and garlic and reduced by half adds a similar complexity.
- Vegetarian Version: Use vegetable broth instead of chicken broth to keep this recipe vegetarian-friendly without compromising flavor.
- Greener Soup: Stir in a handful of chopped baby spinach with the parsley at the end for a deeper green color and extra nutrients.
- Storage: This soup keeps well refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, stirring to prevent curdling.
