Cream of Asparagus Soup

This velvety cream of asparagus soup transforms fresh, tender asparagus into an elegant first course or light meal. The soup begins with sautéed onions and garlic in butter, creating a flavorful foundation. Fresh asparagus spears are then added and briefly cooked until bright green before being simmered in rich chicken or vegetable broth until tender.

The defining characteristic of this soup is its silky-smooth texture, achieved by puréeing the cooked ingredients until completely smooth, then enriching the mixture with heavy cream. The result is a luxurious soup with the distinctive earthy, slightly grassy flavor of asparagus balanced by the richness of the cream.

Seasoned simply with salt, white pepper, this soup allows the delicate asparagus flavor to take center stage. It can be garnished with a drizzle of cream, small asparagus tips, fresh herbs like chives or dill, or homemade croutons for textural contrast.

Perfect for spring when asparagus is at its peak, this soup can be served hot as a refined starter or chilled for a refreshing option on warmer days. Its pale green color and sophisticated flavor profile make it an impressive addition to dinner parties, while its straightforward preparation keeps it accessible for everyday cooking.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (14.5 ounce) can chicken broth, divided
• ½ cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt, or to taste
• 1 pinch ground black pepper
• 1 cup milk
• ½ cup sour cream
• 1 teaspoon fresh lemon juice

Instructions

1. Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
2. In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
3. Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
4. Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

Recipe Marbalet

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