Creamy Asparagus Soup Recipe

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Asparagus Soup

How do I make asparagus soup? An especially luscious and velvety creamy Asparagus soup recipe. Ingredient variations exist, as do vegan versions.

This creamy asparagus soup may be served hot or cold, and the soup may be finished with various garnishes

Course Appetiser, Main Dish
Cuisine Kiwi Style
Keyword Asaparagus Soup
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 175 kcal
Author Fare Bite Catering

 ★ Ingredients ★ 

  • 12 thick Asparagus Spears Fresh
  • 2 cups Water
  • 1 medium Spring Onion chopped
  • 3 Tbs Butter
  • ¼ - 1 cup Thickened Cream
  • Salt to taste
  • Ground Black Pepper to taste
  • Cayenne Pepper to taste

 ★ Instructions ★ 

  1. Snap the tough ends off the asparagus spears.
  2. Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears.
    Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside.
    Reserve the cooking water.
  3. In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped spring onion, and cook gently until soft but not browned.
    Add the cooked asparagus spears and one cup of the cooking water and bring to a boil.
    Cook at a lively simmer for 5 minutes.
    Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.
  4. Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.
  5. Strain the purée through the sieve back into the saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.

  6. Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want.
    Season to taste with salt, freshly ground black pepper, and cayenne pepper.
    Reheat gently over low heat, making sure not to let the soup boil.

 ★ Recipe Notes ★ 

Serve hot or chilled. (If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap.
You can keep it refrigerated for up to 2 days.)

Tips for Asparagus Soup

Don't be tempted to omit the final straining of the soup! If you leave the bits of fibrous asparagus skin in the soup, they give it a very unpleasant texture. Use a sieve with a medium mesh, not too coarse and not too fine: too coarse will let too much of the fiber through, too fine will make the job of straining too difficult.
The richest version of this recipe, using a full cup of thickened cream, produces an especially luscious and velvety soup.
For a lighter soup with fewer calories, use the smaller amount of thickened cream or substitute light cream. If you're planning to use only ¼ cup of cream, cook the asparagus in 3 cups of water so that you'll have enough cooking water to add to the finished soup to achieve the right consistency.

Variations of Asparagus Soup

To make this soup vegan, cook the asparagus in 3 cups of water, omit the cream and use oil instead of butter to cook the asparagus spears.

Nutrition Facts
Servings 4
Amount Per Serving
Calories 175
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7.5g
38%
Trans Fat 0.0g
Cholesterol 34mg
11%
Sodium 1413mg
61%
Total Carbohydrates 10.9g
4%
Dietary Fibre 3g
11%
Sugars 4.2g
Protein 6.6g
Vitamin A 0mg
0%
Vitamin C 0mg
0%
Vitamin D 6mcg
30%
Calcium 22mg
2%
Iron 1mg
6%
Potassium 27mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.
2,000 calorie a day is used for general nutrition advice.
This nutritional label is a product of the online calculator at www.verywellfit.com

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