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This creamy asparagus soup is your go-to for chill spring cooking. Dreamy smooth but easy to whip up. No big fuss required. Just grab some broken asparagus, a handful of kitchen basics, and you'll be digging into a cozy bowl in no time. It's super tasty—and honestly, feels a little fancy.
I made this soup for a last-minute spring lunch and now my friends are hooked. They keep asking for it—there's something special (but simple) about how it tastes.
Ingredients
- Chives: Bright pop of green and a fresh hit of flavor. The greener, the fresher.
- Salt and black pepper: For that final tweak of taste, stick to good salt and grind your pepper fresh.
- Nutmeg: A little warm spice goes a long way. Freshly grated hits best.
- Sugar: Just a little to boost out the asparagus flavor.
- Lemon juice: Brings brightness and keeps things balanced. Use a real lemon if you can.
- Flour: Thickens everything up for that classic, smooth feel. Make sure it's fresh.
- Butter: Makes everything round and full flavored. Go for fresh for the best base.
- Cream: All about that rich, silky texture. Pick quality cream if you want extra velvety spoonfuls.
- White asparagus: Mild, a little fruity, super tender and gives the soup its unique kick. Broken bits work great and save cash.
Step by step guide
- Serve up:
- Ladle those saved asparagus chunks into bowls or mix 'em right back in. Sprinkle over chives and eat right away. Best while hot!
- Add final touches:
- Pour in your cream and season to taste with nutmeg, salt, pepper, sugar, plus more lemon if you like a zing. Warm it up again, stir lots so nothing scorches.
- Make it creamy:
- Take the leftover asparagus in the pot and hit it with your immersion blender until it gets nice and smooth. If you want, you can strain for an extra-fine feel.
- Save some pieces:
- Grab about 100 grams of asparagus with a slotted spoon and set 'em aside. These go back in to give you some chunks in every spoonful.
- Pour in water:
- Stir in around 750ml water while mixing the whole time. Bubble it up for a bit, then drop the heat and let everything cook for 10-12 minutes. Remember to give it some stirs so nothing sticks!
- Thicken things up:
- Sprinkle flour over the asparagus and mix well with a wooden spoon so it all comes together smooth.
- Sauté:
- Melt the butter in your saucepan until it’s a little foamy. Add sugar, salt, and lemon juice. Drop in the asparagus and fry on medium for a minute or two—this brings out their best flavor.
- Prep your asparagus:
- Peel your asparagus with a veggie peeler and slice off the tough ends. Chop into little 2-centimeter bites. If you’re feeling lazy about peeling, you can always strain the soup at the end.
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Good to know
- Super filling but still gentle on your stomach
- Cheap, basic stuff turns into something fancy fast
- Broken pieces of asparagus go in—no waste, all flavor
- Makes a classy starter or full meal
I love grabbing fresh chives from my backyard. As a kid, I used to make this soup with my mom as soon as it got warm outside. Asparagus always brings back happy family times for me.
Storage
Wrapped up in the fridge, this soup lasts two to three days. You can even freeze it and warm it up slowly whenever you need. Toss in a splash of cream after thawing to bump up that flavor again.
Ingredient swaps
Broken asparagus saves you a buck but still tastes awesome. Green asparagus works, too, for a bolder kick. Fresh chervil instead of chives? Go for it. If you can't do lactose, use lactose-free cream and you're good.
Serving ideas
Crunchy baguette makes this even better, or grab some whole grain bread for a hearty side. Want to get fancy? Add lemon zest curls or toasted pine nuts on top. Dry white wine goes great if you're looking for a drink pairing.
Season and tradition
Asparagus has always been a spring favorite—soft and mellow. Creamy asparagus soup pops up at the start of the season in a ton of families, especially down south. It kicks off lots of celebrations around asparagus time.
Frequently Asked Questions
- → Which type of asparagus works best for this soup?
White asparagus is the top pick. Broken tips work fine too. Just be sure to peel off all the stringy bits.
- → How do I get the soup super creamy?
Blend the cooked asparagus really well and add cream at the end for that rich, smooth texture.
- → Can I prep this and keep it for later?
Absolutely, make it ahead and pop it in the fridge. When you reheat, give it another taste to check the flavor.
- → Got a tip to jazz this up?
Chop fresh chives or chervil to sprinkle on top. A few drops of lemon juice will kick the flavor up too.
- → How much time will I spend in the kitchen?
It just takes about 35 minutes from chopping to serving—super speedy.