Description
Bright green, silky, and tangy, this asparagus soup tastes like spring in a bowl. It’s easy to make and naturally gluten-free.
Ingredients
Scale
- 500 g (1.1 lb) asparagus, trimmed
- 1 small yellow onion (about 90 g / 3.2 oz), chopped
- 150 g (5.3 oz) Yukon Gold or russet potato, peeled and diced
- 15 ml (1 tbsp) olive oil or unsalted butter
- 720 ml (3 cups) vegetable broth
- 60 ml (1/4 cup) heavy cream or half-and-half
- 15 ml (1 tbsp) lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: blanched asparagus tips, crème fraîche, chives, or toasted almonds
Instructions
- Trim and blanch the asparagus: Trim woody ends from asparagus and reserve some tips for garnish. Blanch tips in salted boiling water for 1 minute, then transfer to an ice bath.
- Heat olive oil or butter in a pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add potato and asparagus stalks, sautéing for 1-2 minutes to coat with fat.
- Pour in vegetable broth and bring to a simmer. Cook until the potato is tender and the asparagus is soft, about 12-15 minutes.
- Remove from heat and purée the soup with an immersion blender until smooth. Stir in cream and lemon juice, then season to taste.
- Return the pot to low heat and warm gently. Ladle into bowls and top with garnishes. Serve immediately.
Notes
Blanching the asparagus tips separately preserves their color and texture. This soup keeps in the fridge for 3 days and can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 230
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg