Creamy Green Asparagus Soup (Print Version)
# Ingredients:
→ For the soup base
01 -
600g green asparagus (about 1.3 lbs)
02 -
1 medium onion, finely diced
03 -
20g butter (about 1½ tablespoons)
04 -
500ml vegetable broth (about 2 cups)
05 -
100g crème fraîche or light crème fraîche
06 -
Sea salt to taste
07 -
Freshly ground black pepper
→ For the garnish
08 -
1 tablespoon butter for sautéing the asparagus tips
# Instructions:
01 -
Wash the asparagus and snap off the woody ends (or trim with a knife). Cut the spears into 2-inch (5cm) pieces. Set aside half of the asparagus tips for the garnish.
02 -
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the asparagus pieces (except the reserved tips) and cook for another 5 minutes, stirring occasionally.
03 -
Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer for about 10 minutes until the asparagus is completely tender. Stir in the crème fraîche, then use an immersion blender to purée until silky smooth. Season with salt and pepper to taste.
04 -
While the soup is simmering, melt 1 tablespoon of butter in a small skillet over medium heat. Add the reserved asparagus tips and sauté for 2-3 minutes until tender-crisp and lightly browned. Season with a pinch of salt. Serve the soup hot with the sautéed asparagus tips floating on top.
# Notes:
01 -
This soup freezes beautifully for up to 3 months - simply prepare through the puréeing step, cool completely, and freeze in airtight containers.
02 -
Using light crème fraîche (crème légère) will reduce the calorie content while maintaining the creamy texture.