Jesse Colmey
Asparagus soup is a delightful and refreshing way to enjoy one of spring’s most treasured vegetables. This creamy, vibrant dish is not only nutritious but also incredibly tasty. Getting a rich yet healthy meal onto your table with this easy-to-make recipe is perfect for any cook, regardless of skill level. In this post, I’ll walk you through everything you need to know about making fresh asparagus soup, from ingredients and equipment, to step-by-step instructions. Let’s dive in and discover why you’ll love this amazing soup.
Why You’ll Love It
Fresh asparagus soup is a versatile dish that can be served hot or cold, making it a fantastic choice for any time of year. This soup’s vibrant green color, smooth texture, and rich flavor will impress even the pickiest eaters. Plus, it’s packed with vitamins and minerals, including vitamins A, C, E, K, and folate. Asparagus is also a good source of fiber, antioxidants, and anti-inflammatory properties. This nutritious soup not only tastes delicious but also supports your overall well-being. Additionally, the recipe is easily adaptable for various dietary needs, including vegan or gluten-free options.
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What’s Needed
Before getting started, gather the necessary equipment and ingredients to ensure a smooth cooking process.
Equipment:
– Blender or immersion blender
– Cutting board and knife
– Measuring cups and spoons
– Stirring spoon
– Ladle
Ingredients:
– 1 pound fresh asparagus
– 1/2 cup onion, chopped
– 1 quart low sodium chicken stock
– 1/2 cup heavy cream or coconut milk (for a dairy-free option)
– 5 tablespoons unsalted butter
– Salt and pepper to taste
– 5 tablespoons all purpose flour
– 1 dollop creme fraiche per serving
Getting Started
To start, begin by properly preparing your vegetables. Wash the asparagus thoroughly, then trim off the woody ends. Cut the asparagus spears into approximately 2-inch pieces. Prepare your mis en place.
Next, heat your saucepan over high and bring to a boil. Once you have a rolling boil blanch the asparagus until tender, less than 2 minutes. Remove the asparagus and immediately plunge into the ice bath. This will retain the vegetables bright green color. Remove the asparagus from the ice bath and dry on a paper towel lined sheet tray setting aside a few tips for garnish if desired.
Clean the saucepan and return it to the stove. Heat on low to medium and add the butter. Once the butter is melted, add chopped onions. Sweat the onions until they become soft, translucent, and fragrant. Then, add the flour continue to cook for another 2-3 minutes to cook out that raw flour flavor creating a roux. Remember we do not want any color on our roux.
Once your roux has developed, time to add in the stock, asparagus, salt, and pepper to taste to the pot and whisk, whisk, whisk. Continuously whisk scrapping the bottom of the pan to make sure that the roux does not burn on the bottom. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to simmer and cook for 10 minutes, allowing the asparagus to fully tenderize and the flavors to meld together.
Finishing Touches
Now, it’s time to blend the soup. If using a blender, let the mixture cool slightly before transferring it in batches to blend until smooth. If using an immersion blender, keep the mixture in the pot and blend until the soup reaches your desired consistency. For an ultra-smooth texture, pass the blended soup through a sieve back into the pot.
Return the smooth soup to low heat and stir in the heavy cream or coconut milk. Adjust seasonings to taste, and add a squeeze of fresh lemon juice if desired. Continue to cook for another 5 minutes, ensuring that the soup is heated through but not boiling.
Ladle the creamy asparagus soup into bowls and garnish with creme fraiche and reserved asparagus tips, freshly chopped herbs, and a drizzle of olive oil if you like.
Ta Da!
There you have it, a delectable fresh asparagus soup not only easy to make but bursting with flavor and nutrition. This spring-inspired dish is sure to become a favorite in your household. Serve it as an appetizer, a light meal, or a side dish — the possibilities are endless. Enjoy the vibrant taste of fresh asparagus in every spoonful, and let it be a reminder of the beauty and bounty of seasonal eating. Happy cooking!
Asparagus Soup
Ingredients
- 1 lb Fresh Asparagus cut into 2 inch sections
- 5 tbsp Unsalted butter
- ½ cup Yellow onion diced small
- 5 tbsp AP flour
- 1 qt Chicken stock low sodium
- ½ cup Heavy cream
- Salt to taste
- White pepper to taste
- 4 tbsp Creme fraiche garnish
Instructions
- Start by filling a 2 qt saucepan with water about half way and bring it to a boil. Prepare an ice bath to have standing by.
- Blanch the cut asparagus in the boiling water until slightly tender, less than 2 minutes. Remove the asparagus and immediately add to ice water to stop the cooking process. From here, place the asparagus on a paper towel lined sheet tray to dry.1 lb Fresh Asparagus
- In the same cleaned saucepan, add butter over low to medium heat to melt until it begins to foam. Add the onions and sweat until soft and translucent but do not allow it to brown.5 tbsp Unsalted butter, 1/2 cup Yellow onion
- Stir in the flour to form a roux and cook about 2-3 minutes, just enough time to cook the raw flour flavor out but not long enough to allow it to color.5 tbsp AP flour
- Whisk in the stock, salt, pepper, and blanched asparagus. Turn up the heat to high.1 qt Chicken stock, Salt, White pepper
- Continuously whisk along the bottom to ensure the roux does not burn until the mixture comes to a boil then reduce it to a low simmer. Let simmer for about 10 minutes to allow the flavors to come together.
- Turn off the stove and puree the soup to a smooth consistency using an immersion blender or a standing blender. be cautious if using a standing blender and be sure to blend in batches never filling the carafe more than halfway.
- Check for seasoning and whisk in the heavy cream. Garnish the bowled soup with creme fraiche and enjoy.1/2 cup Heavy cream, 4 tbsp Creme fraiche
Kindal Colmey
August 20, 2025This asparagus soup was absolutely delicious! It had a wonderfully creamy texture and a rich, full flavor that really highlighted the fresh asparagus…like eating a bowl of pure springtime. It reheats beautifully, making it a perfect option for lunch the next day. If you’re an asparagus lover, this soup is a must-try!