Description
A vibrant and silky asparagus soup that highlights the best of spring with a fragrant onion and lemon finish.
Ingredients
Scale
- 450 g (1 lb) fresh asparagus stalks, trimmed
- 1 medium yellow onion (150 g / 5.3 oz), diced
- 200 g (7 oz) Yukon Gold potato, diced
- 1 clove garlic, minced (optional)
- 30 g (2 tbsp) unsalted butter or 30 ml (2 tbsp) olive oil
- 900 ml (3 3/4 cups) low-sodium vegetable or chicken stock
- 60 ml (1/4 cup) heavy cream or crème fraîche (optional)
- 1 tbsp (15 ml) lemon juice
- Salt and black pepper, to taste
- Chives or tarragon, for garnish
Instructions
- Trim and chop the asparagus. Cut stalks into 2–3 cm (3/4–1¼ inch) pieces, reserving the tips for garnish.
- Melt 30 g (2 tbsp) unsalted butter or warm 30 ml (2 tbsp) olive oil in a pot over medium heat. Add the diced onion and cook until translucent, about 5–6 minutes. Add minced garlic for the last 30 seconds.
- Add the diced potato and asparagus stalks, stir to coat, and cook for 2 minutes.
- Pour in the stock. Bring to a simmer, cover partially, and cook until the potato is tender, about 12–15 minutes.
- Remove from heat, blend the soup until smooth.
- Return to low heat, stir in cream or coconut milk, add lemon juice, salt, and pepper to taste. Heat through, but do not boil.
- Ladle into warm bowls and garnish with reserved asparagus tips, chives, or a drizzle of olive oil. Serve immediately.
Notes
For a thicker soup, keep the potato. For a dairy-free version, substitute cream with full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg