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Asparagus Soup

Creamy green asparagus soup garnished with tips and Parmesan cheese
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This vibrant asparagus soup is a celebration of spring. It's a creamy, comforting dish that transforms fresh asparagus into a luxurious yet simple meal, perfect for a weeknight dinner or an elegant starter.

Ingredients

Scale
  • 2 pounds fresh asparagus
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 medium russet potato, peeled and cubed
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup heavy cream or half-and-half
  • Zest and juice of 1/2 a lemon
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the asparagus by snapping off the tough ends. Reserve about a dozen tips for garnish. Chop the remaining stalks into 1-inch pieces.
  2. In a large pot, melt butter over medium heat. Add onion and cook for 5-7 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
  3. Add the chopped asparagus stalks, cubed potato, and broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until vegetables are tender.
  4. While the soup simmers, blanch the reserved asparagus tips in boiling salted water for 60-90 seconds. Transfer to ice water, then drain and set aside.
  5. Carefully blend the hot soup in batches until completely smooth. Always vent the blender lid to allow steam to escape.
  6. Return the smooth soup to the pot over low heat. Stir in Parmesan, cream, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using.
  7. Ladle soup into bowls. Top with blanched asparagus tips, extra Parmesan, and a crack of black pepper.

Notes

For a dairy-free version, use olive oil, coconut milk instead of cream, and omit Parmesan. The lemon juice is crucial for balancing flavors. Soup can be stored in the refrigerator for up to 4 days or frozen for 3 months.

Nutrition

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