Description
This delicate and creamy asparagus soup is packed with fresh flavors from shallots, garlic, and parsley, blended into a smooth, velvety texture. A splash of lemon juice adds brightness, while heavy cream makes it extra luxurious. Perfect as a light lunch or a comforting starter!
Ingredients
Units
Scale
- 2 tbsp butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 2 lbs asparagus, ends trimmed, cut into 2-inch pieces
- Salt and freshly ground black pepper, to taste
- 2 cups low-sodium chicken broth
- 2 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
1. Sauté the Aromatics:
- Melt butter in a heavy pot or Dutch oven over medium heat.
- Add shallots and cook for 1 minute, stirring occasionally.
- Stir in garlic and parsley, cooking for another 1 minute until fragrant.
2. Cook the Asparagus:
- Add asparagus, season with salt and pepper, and cook for 5 minutes, stirring occasionally.
- Pour in chicken broth and lemon juice. Bring to a boil.
- Reduce heat to a steady simmer and cook for 10 minutes, or until the asparagus is tender.
3. Blend & Finish:
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for 3 more minutes, or until heated through. For a creamier consistency, add more cream as needed.
- Taste and adjust salt and pepper as needed.
4. Serve:
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
Storage & Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze without the cream for up to 3 months (add cream after reheating).
- For a vegan option, substitute butter with olive oil, chicken broth with vegetable broth, and heavy cream with coconut milk or cashew cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg