Description
Asparagus Soup is a vibrant and nutritious dish that captures the essence of spring with every spoonful. This delightful soup features fresh asparagus and garlic, delivering a burst of flavors while maintaining a creamy texture without any cream. Perfect as an elegant starter or a light main course, it’s a versatile option that can be enjoyed warm on chilly days or chilled during the summer months. With just 35 minutes from start to finish, this quick recipe is ideal for busy weeknights and will impress your guests with its rich taste. Garnish with shaved cheese and fresh herbs for an added touch of elegance, making it suitable for any gathering.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup chopped shallot
- 2 pounds fresh asparagus (ends trimmed, cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 3 cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons fresh lemon juice (to taste)
- shaved Parmesan cheese (optional, for serving)
- fresh dill (optional, for serving)
- freshly ground black pepper (optional, for serving)
Instructions
- In a Dutch oven, heat butter and olive oil over medium heat until melted.
- Add chopped shallots and asparagus (reserve some tips for garnish) and cook for 7-8 minutes until tender.
- Stir in minced garlic and cook for another 30 seconds.
- Pour in vegetable broth, salt, and pepper; bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes until asparagus is very tender.
- Allow to cool slightly before blending until smooth; add lemon juice to taste.
- Serve hot or cold, garnished with reserved asparagus tips, shaved cheese, fresh herbs, and cracked pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 110
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg