There is something absolutely delectable about pureed soups. This one, in particular, is so rich, creamy, and fresh that you may have to stop yourself from getting extra helpings! Not to mention, it’s a perfect dish to ring in spring—asparagus is in season right now.
To finish the soup off and add extra texture, sauté the asparagus tips over high heat, just before serving. They get crispy and caramelized, but still firm enough to hold their shape.
Some heavy cream on top of the soup will add nice color contrast.
When is Asparagus Season?
In the Northern Hemisphere, asparagus is usually in season from late February to June, just in time for spring holidays like Easter and Passover. Asparagus season runs from September to December in the Southern Hemisphere.
Eating with the seasons has its advantages. Fruits and vegetables picked during their peak season are often more flavorful and were harvested more recently. Plus, in-season veggies are usually more affordable since the produce is widely available. If you’re eco-conscious, eating seasonally reduces the carbon footprint from bringing in produce from close by that is in season.
Creamy Asparagus Soup
It’s asparagus season! Not only is this low-carb asparagus soup recipe incredibly flavorful and creamy, but it also happens to be really easy to prepare and uses only a handful of ingredients.
- 2 pounds asparagus (about 2 large bunches)
- 2 tbsp unsalted butter
- 1 tsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 5 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Freshly ground black pepper
- Chives, chopped
- Tarragon, chopped
- Parsley, chopped
For the soup
For the garnish
For the soup
Cut asparagus into pieces, saving a few of just the ends of the asparagus for later in the recipe (to garnish).
- In a heavy pot over medium-low heat, melt butter.
Add garlic and onion. Cook and stir until soft, about 10 minutes.
Add asparagus, salt, and pepper to taste. Cook over medium heat, about 5 minutes.
- Add broth, cover, and simmer until asparagus is tender, about 10-15 minutes.
- With an immersion or standard blender, purée in batches until smooth.
- Return soup to the pot and stir in almost all of the cream over low heat.
Taste the soup and add in salt and black pepper to taste.
For the garnish
Heat the oil over medium-high heat in a small sauté pan. Add asparagus tips and sauté for 3-5 minutes, or until caramelized and just fork tender. Season with salt and pepper.
- Ladle the hot soup into bowls. Garnish with the sauteed asparagus tips, a small drizzle of heavy cream, olive oil, and the chopped herbs.
Calories 160, Carbs 9 grams, Fiber 3 grams, Fat 12 grams, Saturated Fat 7 grams, Protein 5 grams, Sodium 688 milligrams