Description
Spring Asparagus Soup is a creamy, velvety soup made from fresh asparagus, perfectly seasoned and blended to a smooth consistency. This easy-to-make vegetarian soup combines sautéed onions, seasoned roux, vegetable stock, and heavy cream for a rich yet refreshing dish. Garnished with Parmesan cheese shavings and homemade garlic croutons, it’s an ideal light meal or appetizer that celebrates the flavors of spring.
Ingredients
Scale
Soup Ingredients
- 3 Tablespoons butter
- 1 small onion, chopped
- 3 Tablespoons flour
- 1 teaspoon Italian seasoning
- 2 bunches asparagus, ends trimmed and discarded, cut into 1 inch pieces
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 cup heavy cream
Garnish
- Parmesan cheese shavings
- Homemade garlic croutons (French bread or baguette cubes, olive oil, garlic powder, salt, pepper)
Instructions
- Sauté Onion: In a large soup pot or Dutch oven over medium heat, melt butter and sauté chopped onion until softened and just beginning to brown, about 5 to 7 minutes.
- Make Roux: Add flour and Italian seasoning to the butter and onion mixture. Whisk continuously for about one minute to cook the flour and form a roux that will thicken the soup.
- Add Asparagus and Stock: Stir in asparagus pieces and vegetable stock. Season with kosher salt and freshly ground black pepper.
- Simmer: Bring the mixture to a boil, then cover and reduce heat to medium-low. Let it simmer for about 15 minutes, stirring occasionally until asparagus is tender.
- Add Cream and Blend: Stir in heavy cream, then transfer the soup in batches to a blender or use an immersion blender. Blend until very smooth, allowing steam to escape safely when using a blender. The smoother the texture, the better.
- Finish Soup: Pour the pureed soup back into the pot and simmer a few more minutes. Taste and adjust seasoning by adding a pinch more salt if needed.
- Make Garlic Croutons: Preheat the oven to 400°F (200°C). Cube French bread or baguette and place on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly. Bake for 5 to 10 minutes, shaking and flipping the croutons halfway through until golden and crisp.
- Serve: Ladle the soup into bowls and garnish with Parmesan cheese shavings and garlic croutons. Optionally serve with sandwiches or crusty bread alongside. Enjoy your fresh spring asparagus soup!
Notes
- This soup highlights fresh asparagus, making it a seasonal favorite for springtime.
- Using a roux helps achieve a perfectly creamy texture without lumps.
- Blending thoroughly ensures a smooth and velvety soup.
- Garlic croutons add a delicious crunchy contrast; they can be made while the soup simmers.
- Make sure to vent the blender lid to prevent steam buildup and splatters when blending hot soup.
- Parmesan cheese shavings add a salty, nutty finish to the soup.
- This recipe is vegetarian and can be made gluten-free by substituting the flour and bread for gluten-free versions.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 1664 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 92 mg
