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Asparagus signals the arrival of spring with its vibrant green hue and crisp, tender stalks. This easy, mouthwatering soup highlights that fresh flavor with a comforting creaminess—and just the right touch of citrus to brighten every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 3 cups vegetable or chicken broth
- ¼ cup heavy cream (optional)
- Salt and black pepper, to taste
- Juice and zest of 1 lemon
- Fresh parsley or chives, chopped (for garnish)
Instructions
Begin by warming the olive oil in a medium soup pot over medium heat. Sauté the chopped onion for about five minutes, or until it softens and turns translucent. Stir in the minced garlic, letting its fragrance blossom for another minute without allowing it to brown.
Add the asparagus pieces, then pour in the broth. Bring the soup to a gentle simmer before lowering the heat and cooking for around 15 minutes, or until the asparagus stalks become tender.
Remove the soup from the heat. Carefully blend it until smooth using an immersion blender or by transferring it in batches to a stand blender. If you’d like extra creaminess, stir in the heavy cream (or leave it out for a lighter option). Adjust seasoning with salt and black pepper.
Just before serving, swirl in the lemon juice and zest for a burst of brightness. Ladle into bowls and sprinkle with freshly chopped herbs, adding a final flourish of flavor and color.
This soup is a delicious, wholesome creation for anyone craving a taste of spring’s fresh bounty. It’s easily adaptable: use dairy-free cream for a vegan version, or blend in extra herbs like basil and tarragon for richer taste. Light, plant-centric, and packed with vitamins, this asparagus soup is sure to delight both the health-conscious and comfort-food lovers alike.
