Vibrant Asparagus Soup: Quick and Delicious

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Cream of asparagus soup is a smooth, vibrant green soup made from puréed asparagus, with onion aromatics, and enriched with cream or a dairy alternative for a velvety texture, and can be served hot or cold, garnished with reserved tips or herbs, such as fresh chives. It’s a popular spring dish, rich in nutrients like potassium, vitamins A and C, and folate, and can be made from scratch in our simple recipe.

Asparagus, a spring seasonal vegetable, is a good source of Vitamin K, C, E, and folate and contains iron and copper. It is packed with antioxidants and glutathione, which may help fight cell damage. It is a natural diuretic, which helps the body flush excess fluid and salt. 

In a large saucepan, melt butter over medium heat. Add the onion and thyme, cooking until soft. Add the flour and stir until combined, about one minute. Add the asparagus and water, seasoning with salt. Cover pot and bring to a boil. Reduce heat and simmer two to four minutes with lid remaining on pot. Asparagus will become bright green and should be tender. Allow soup to cool in order to puree in a blender without making a mess. In batches, puree the soup in a blender. Return to pot and heat on low. Just before serving add cream and lemon juice.

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Equipment:

Soup Ladle

All Clad Stainless Steel Stockpot

Oster Blender