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 its prime right now.
Not only is this asparagus soup incredibly flavorful and creamy, but it also happens to be really easy to prepare -- and contains only a handful of ingredients.
To finish the soup off and add extra texture, I sautee the leftover asparagus tips at the end over high heat, just before serving. They get crispy and caramelized, but still firm enough to hold their shape.
Last but not least (and probably my favorite part!): don’t forget to drizzle a bit of heavy cream on top!
- 2 pounds asparagus about 2 large bunches
- 2 tablespoons unsalted butter
- 1 garlic clove minced
- 1 medium onion chopped
- 5 cups chicken broth
- 1/2 cup crème Fraiche or heavy cream
- Salt and pepper to taste
- 1 teaspoon extra virgin olive oil
- asparagus tips
- kosher salt
- freshly ground black pepper
- heavy cream
- Chives chopped
- Tarragon chopped
- Parsley chopped
Preparing the Soup
- Cut asparagus into half-inch pieces and put aside.
- In a heavy pot over medium-low heat, melt butter.
- Add garlic and onion, cook until soft, stirring often, about 10 minutes.
- Add asparagus, salt and pepper to taste, and cook over medium heat, about 5 minutes.
- Add broth, cover, and simmer until asparagus is tender, about 15 minutes.
- With an immersion or standard blender, purée in batches until smooth.
- Return to pot and stir in cream over low heat while preparing the garnish.
Preparing the Garnish
- Heat the oil over medium-high heat in a small saute pan. Add asparagus tips and saute for 2-3 minutes, or until caramelized and just fork tender. Season with salt and pepper.
- Serve the soup into bowls and garnish with the sauteed asparagus tips, a small drizzle of heavy cream, and other chopped herbs.