Cream of Asparagus Soup Recipe

Introduction

This Cream of Asparagus Soup is a smooth, comforting dish that highlights the fresh, delicate flavor of asparagus. It’s perfect as a light starter or a wholesome main on a chilly day. With a hint of lemon and white wine, it has a subtle brightness that elevates this classic soup.

Ingredients

• 1 teaspoon canola oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 4 tablespoons all-purpose flour, divided
• 2-1/2 cups fat-free milk, divided
• 2 tablespoons butter
• 3/4 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1/2 cup half-and-half cream
• 2 tablespoons white wine
• 1 tablespoon lemon juice
• Minced fresh chives, optional

Instructions

1. Step 1: In a large saucepan, heat the canola oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 4 to 6 minutes until tender. Add the minced garlic and cook for 1 minute more.
2. Step 2: Add the asparagus pieces and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer uncovered for 8 to 10 minutes until the asparagus is tender. Remove from heat and let cool slightly.
3. Step 3: Transfer the soup mixture to a blender. Cover and process until completely smooth. Set aside.
4. Step 4: In a small bowl, whisk together 2 tablespoons of the flour with 1/4 cup of the milk until smooth. Set this mixture aside.
5. Step 5: Return the same saucepan to medium heat and melt the butter. Stir in the salt, thyme, pepper, and the remaining 2 tablespoons of flour until smooth. Cook and stir for 45 to 60 seconds until the mixture turns light golden brown.
6. Step 6: Gradually whisk in the half-and-half cream, the remaining milk, and the reserved flour-milk mixture. Bring to a boil, stirring constantly, and cook for 1 to 2 minutes until thickened.
7. Step 7: Stir in the white wine, lemon juice, and the pureed asparagus mixture. Heat through gently, but do not boil.
8. Step 8: Serve hot and garnish with minced fresh chives if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Use fresh lemon juice for the best bright flavor, and adjust the amount to taste.
• If you prefer a chunkier texture, puree only half of the asparagus mixture and stir in the rest chopped.
• Adding a pinch of nutmeg to the seasoning can add a warm depth to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus instead of fresh?

Yes, frozen asparagus works well. Use the same quantity and adjust the cooking time slightly until the asparagus is tender.

Can this soup be made dairy-free?

Absolutely. Substitute the milk and cream with unsweetened almond milk or another plant-based milk, and use olive oil instead of butter.

Cream of Asparagus Soup Recipe

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★★★★★

4.8 from 139 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy and flavorful Cream of Asparagus Soup is a comforting and nutritious dish perfect for any season. Made with fresh asparagus, onion, garlic, and a smooth blend of milk and cream, this soup offers a luscious texture and delicate herbal notes from thyme and fresh lemon juice. It’s an elegant yet easy-to-make appetizer or light meal, finished with a touch of white wine and optional chives for garnish.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small onion, chopped
• 1 garlic clove, minced
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)

Liquids and Dairy

• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2–1/2 cups fat-free milk, divided
• 1/2 cup half-and-half cream
• 2 tablespoons white wine
• 1 tablespoon lemon juice

Fats and Oils

• 1 teaspoon canola oil
• 2 tablespoons butter

Dry Ingredients and Seasonings

• 4 tablespoons all-purpose flour, divided
• 3/4 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

Garnish

• Minced fresh chives, optional

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Instructions

1. Sauté the Aromatics: In a large saucepan, heat the canola oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 4-6 minutes until tender and translucent. Add the minced garlic and cook for an additional minute until fragrant.
2. Cook Asparagus: Add the asparagus pieces and reduced-sodium chicken broth to the saucepan. Bring the mixture to a boil, then reduce heat and simmer uncovered for 8-10 minutes, or until the asparagus is tender.
3. Blend the Soup Base: Remove the saucepan from heat and let the soup cool slightly. Transfer the soup mixture in batches to a blender (or use an immersion blender) and process until completely smooth.
4. Prepare Flour-Milk Mixture: In a small bowl, combine 2 tablespoons of the flour with 1/4 cup of the fat-free milk. Stir until smooth and set aside.
5. Create Roux and Thicken Soup: Return the saucepan to medium heat and melt the butter. Stir in the salt, dried thyme, pepper, and the remaining 2 tablespoons of flour, cooking and stirring constantly for 45 to 60 seconds until the mixture turns light golden brown.
6. Add Liquids to Roux: Gradually whisk in the half-and-half cream, the remaining 2-1/4 cups of fat-free milk, and the reserved flour-milk mixture. Stir constantly and bring the soup to a boil. Continue cooking and stirring for 1-2 minutes until the soup thickens.
7. Combine and Season: Stir in the white wine, lemon juice, and the pureed asparagus mixture. Heat the soup through for another minute, ensuring flavors meld together.
8. Serve and Garnish: Ladle the soup into bowls and, if desired, garnish each serving with minced fresh chives for a fresh, mild onion flavor and attractive presentation.

Notes

• Use an immersion blender as a convenient alternative to a traditional blender.
• For a vegetarian version, replace chicken broth with vegetable broth.
• Adjust thickness by modifying the amount of flour or milk to personal preference.
• Fresh asparagus is recommended for best flavor, but frozen can be used in a pinch.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cream of Asparagus Soup, Asparagus Soup, Creamy Asparagus Soup, Spring Soup, Healthy Soup