Smooth springtime asparagus soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large yellow onion, diced
02 -
4 minced garlic cloves
03 -
1 tablespoon olive oil
04 -
2 tablespoons unsalted butter
05 -
1 teaspoon coarse salt
06 -
3 cups chicken broth (low-sodium preferred)
07 -
2¼ pounds fresh asparagus, tough ends removed, sliced into 1-inch sections
08 -
¼ teaspoon freshly cracked black pepper
→ Toppings and Add-Ins
09 -
¾ cup thick heavy cream, with extra for serving
10 -
½ cup finely grated Parmigiano-Reggiano cheese
→ Optional Garnishes
11 -
Chopped fresh chives or green onions for sprinkling
12 -
A drizzle of heavy cream
13 -
Additional cracked black pepper to taste
# Instructions:
01 -
In a big pot, warm up the butter with the olive oil over medium heat until melted. Toss in the onions and cook, stirring often, until soft and translucent—takes around 4 minutes. Stir in the minced garlic and sauté for 1 more minute until it smells amazing.
02 -
Mix the asparagus pieces into the pot, then sprinkle with the salt and pepper. Let it cook for about 5 minutes, stirring occasionally, until the asparagus softens a little but still has its vibrant green shine.
03 -
Pour in the chicken broth and turn up the heat to bring it to a boil. Once boiling, drop the heat down and cover the pot with a lid. Let it gently simmer for 20 minutes or so, until the asparagus is super soft and easy to mash with a fork.
04 -
Take the pot off the heat. Use an immersion blender and mix everything in the pot until you get a completely smooth texture. If using a standard blender, process the soup in batches, and open the lid now and then to let steam escape, avoiding accidents.
05 -
If you used a regular blender, pour the soup back into the pot. Gently reheat over medium-low, stirring in the heavy cream and grated Parmigiano-Reggiano cheese. Adjust the seasoning if necessary. Allow the soup to simmer uncovered for about 5 minutes so it gets slightly thicker.
06 -
Spoon the soup into your bowls. Drizzle with some extra cream, sprinkle a handful of finely chopped chives or green onions, and finish with a crack of black pepper.
# Notes:
01 -
This soup gets its rich, creamy texture completely naturally—no need for flour or starchy thickeners. It’s all thanks to the cream, cheese, and asparagus.
02 -
If you prefer it lighter, swap the heavy cream for half-and-half or even whole milk, though it won’t be as rich.
03 -
You can make this a few days ahead. Keep it in the fridge for up to 3 days, and reheat gently over low heat. Add a splash of broth while heating if it feels too thick.