Can I use frozen asparagus for this soup?

Yes, you can use frozen asparagus in a pinch, though fresh will give you the brightest flavor. If using frozen, there's no need to thaw first - add directly to the pot and you may need to reduce the cooking time by about 5 minutes since frozen asparagus is already partially cooked.

Why is my soup stringy?

This usually happens when the asparagus isn't cooked long enough before blending or if you're using particularly fibrous asparagus. Make sure your asparagus is very tender before blending, and consider straining the soup through a fine-mesh sieve after blending for the silkiest texture.

Can I make this soup lighter in calories?

Absolutely! You can substitute half-and-half or whole milk for the heavy cream. The soup won't be quite as rich, but it will still be delicious. You can also reduce the butter to 1 tablespoon and use a bit of olive oil instead.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check your stock ingredients if using store-bought, as some may contain trace amounts of gluten.

Cream of Asparagus Soup Recipe

Description

A creamy, flavorful asparagus soup that is perfect as a starter or a light meal. The soup is enriched with heavy cream, brightened with lemon juice, and garnished with crumbled feta cheese for a delightful finishing touch.

Ingredients

Units Scale

Main Ingredients

2 tablespoons unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
kosher salt and pepper
2 pounds asparagus spears, cut into pieces with stems removed
1/2 teaspoon dried dill
3 cups vegetable or chicken stock
1/2 cup heavy cream, plus more for drizzling
2 tablespoons freshly squeezed lemon juice
crumbled feta cheese, for garnish

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Instructions

Prepare the base: Heat the butter in a large pot over medium-low heat. Add the diced onions, minced garlic, and a pinch of kosher salt and pepper. Sauté the mixture until the onions are softened, about 5 minutes. Stir in the asparagus and dried dill and cook for an additional 5 minutes.
Add the stock: Pour the vegetable or chicken stock into the pot. Bring the mixture to a boil, then reduce it to a simmer. Let it cook until the asparagus is tender, approximately 10 to 15 minutes.
Blend the soup: Carefully transfer the mixture to a blender or use an immersion blender to puree the soup until it reaches a smooth consistency. Once blended, pour the soup back into the pot and place it over low heat.
Incorporate cream and lemon juice: Stir in the heavy cream and freshly squeezed lemon juice. Taste the soup and adjust the seasoning by adding more salt and pepper if needed.
Serve and garnish: Ladle the soup into bowls. Drizzle a few drops of cream on top, garnish with an asparagus spear, and sprinkle crumbled feta cheese for added flavor and texture.

Notes

Slightly adapted from Epicurious.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 2g
Sodium: 300mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 5g
Cholesterol: 40mg