Prepare to embark on a culinary journey filled with the vibrant flavors of spring. Welcome to the world of Classic Cream of Asparagus Soup, a dish that effortlessly combines the delicate sweetness of asparagus with the velvety richness of cream. This recipe is a true celebration of the season’s bounty, showcasing the versatility and allure of this humble yet remarkable vegetable.
As you delve into this captivating recipe, you’ll be transported to a realm where the aroma of simmering asparagus and aromatic herbs tantalizes the senses. The silky-smooth texture of the soup, achieved through a careful balance of ingredients, will delight your palate and leave you craving more. Whether you’re a seasoned soup connoisseur or a newcomer to the culinary world, this Classic Cream of Asparagus Soup is destined to become a cherished favorite in your recipe repertoire.
So, let’s dive in and uncover the secrets that make this soup truly remarkable. Prepare to be enchanted by the flavors, the textures, and the effortless elegance that this recipe has to offer.
🌟 Reasons This Recipe Will Become a Favorite
The Classic Cream of Asparagus Soup is a true standout in the world of soups for several reasons. Firstly, the flavor profile is simply exquisite. The delicate sweetness of the asparagus is perfectly balanced by the rich, creamy texture, creating a harmonious symphony of taste. Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to impress your taste buds and leave you craving more.
Secondly, the versatility of this recipe is truly remarkable. It can be easily adapted to suit various dietary preferences, making it a crowd-pleasing option for gatherings and family dinners. From gluten-free to vegan variations, the Classic Cream of Asparagus Soup can be tailored to accommodate different dietary needs without compromising on flavor.
🛍️ The Essential Ingredient Lineup
• 2 cups (480 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream or half-and-half
• 2 tablespoons (30 ml) unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) all-purpose flour
• 1 teaspoon (5 ml) dried thyme
• Salt and freshly ground black pepper, to taste
The key to this recipe’s success lies in the use of high-quality, fresh asparagus. The vegetable’s natural sweetness and vibrant green color are the foundation upon which the entire dish is built. Additionally, the incorporation of heavy cream or half-and-half creates a luscious, velvety texture that elevates the soup to new heights. The addition of thyme adds a subtle, earthy note that perfectly complements the asparagus, while the flour helps to thicken the soup and create a rich, satisfying consistency.
📝 Let’s Get Cooking: Detailed Instructions
- Prepare the Asparagus: Trim the tough ends from the asparagus spears and cut the remaining spears into 1-inch pieces. Set aside.
- Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
- Add the Broth and Asparagus: Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Add the chopped asparagus and the dried thyme. Bring the mixture to a simmer and cook for 10-12 minutes, or until the asparagus is tender.
- Blend the Soup: Using an immersion blender or a traditional blender, carefully blend the soup until it reaches a smooth, creamy consistency. If using a blender, work in batches and be cautious of hot steam.
- Stir in the Cream: Return the blended soup to the saucepan and stir in the heavy cream or half-and-half. Heat the soup over medium-low, stirring occasionally, until it is heated through.
- Season to Taste: Season the soup with salt and freshly ground black pepper to your desired taste. Adjust any seasoning as needed.
⏱️ Timing Overview
• Cook time: 20 minutes
• Total time: 35 minutes
🥗 Nutritional Breakdown Per Serving
Nutritional information is an estimate per serving, based on 4 servings.
• Protein: 8 g
• Carbohydrates: 16 g
• Fat: 26 g
• Fiber: 3 g
🌿 Fun Alternatives to Try
• To Make it Vegan: Replace the heavy cream or half-and-half with unsweetened plant-based milk, such as almond or cashew milk. Use a plant-based butter or oil for sautéing the onions and garlic.
• To Add a Spicy Kick: Stir in a few teaspoons of your favorite hot sauce or finely chopped fresh chilies at the end of the cooking process. Start with a small amount and adjust to your desired level of heat.
🥂 Perfect Pairings & Serving Suggestions
• Garnish Suggestions: Garnish the soup with a drizzle of extra virgin olive oil, a sprinkle of freshly chopped chives or parsley, and a few toasted almond slivers or croutons for a delightful textural contrast.
• Beverage Pairing: This dish pairs wonderfully with a glass of crisp, chilled white wine, such as a Sauvignon Blanc or a dry Riesling. For a non-alcoholic option, a refreshing sparkling water or a lemon-infused iced tea would also be a delightful accompaniment.
⚠️ How to Sidestep Common Cooking Pitfalls ?
• Mistake 2 – Using Cold Ingredients: For the best texture and flavor, make sure all the ingredients, especially the heavy cream or half-and-half, are at room temperature before adding them to the soup. This will help the soup come together seamlessly and prevent any curdling or separation.
• Mistake 3 – Not Preheating the Blender: Before blending the soup, take a moment to preheat your blender or immersion blender by running it with a bit of the hot soup. This will help prevent the soup from splattering and ensure a smooth, creamy texture.
🧊 Storing, Freezing, and Reheating
• Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or resealable bag. Freeze for up to 3 months.
• Reheating: To reheat the soup, simply transfer it to a saucepan and warm it over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave, checking and stirring at 30-second intervals until piping hot.
❓ FAQs
Can I use canned or frozen asparagus instead of fresh?
While fresh asparagus is ideal for this recipe, you can use canned or frozen asparagus in a pinch. Keep in mind that the texture and flavor may be slightly different, and you may need to adjust the cooking time accordingly. Canned asparagus may be softer, while frozen asparagus may require a bit more simmering to achieve the desired tenderness.
How can I make this soup extra creamy?
To achieve an even creamier texture, you can add an extra 1/4 cup of heavy cream or half-and-half to the soup. Alternatively, you can blend a portion of the cooked asparagus into a smooth puree before returning it to the pot and stirring in the remaining asparagus pieces. This will create a luxuriously thick and velvety soup.
Can I use this recipe to make a chilled asparagus soup?
Absolutely! This Cream of Asparagus Soup recipe can be easily adapted to create a refreshing chilled version. Simply allow the soup to cool completely, then blend it again until silky smooth. Chill the soup in the refrigerator for at least 2 hours (or up to 3 days) before serving. Garnish with a drizzle of olive oil, chopped chives, and a sprinkle of freshly ground black pepper for a stunning cold soup presentation.
How can I make this soup more filling?
To add more substance and make the soup more filling, you can stir in some cooked potatoes, diced ham or bacon, or even shredded chicken. Another option is to serve the Cream of Asparagus Soup with a side of crusty bread or croutons, which will help soak up the creamy broth and provide a satisfying textural contrast.
Can I use this recipe to make a cream of broccoli soup instead?
Absolutely! This recipe can be easily adapted to create a delicious Cream of Broccoli Soup. Simply substitute the asparagus with an equal amount of fresh broccoli florets. The cooking method and other ingredients can remain the same, resulting in a rich and creamy broccoli-based soup that’s just as satisfying as the asparagus version.
💌 Enjoy Your Delicious Creation!
As you savor the first spoonful of this Classic Cream of Asparagus Soup, let the flavors transport you to a springtime oasis. The velvety texture, the vibrant green hue, and the harmonious balance of flavors are sure to delight your senses and leave you craving more. Whether you’re enjoying it as a comforting meal on a chilly day or serving it as a sophisticated starter at a dinner party, this soup is destined to become a beloved classic in your culinary repertoire. So, gather your loved ones, dive into this delectable creation, and savor every moment of this truly remarkable dining experience.
Print
Classic Cream of Asparagus Soup Recipe
- Total Time: 35 minutes
Ingredients
• 1 lb (454 g) fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups (480 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream or half-and-half
• 2 tablespoons (30 ml) unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) all-purpose flour
• 1 teaspoon (5 ml) dried thyme
• Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Asparagus: Trim the tough ends from the asparagus spears and cut the remaining spears into 1-inch pieces. Set aside.
- Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
- Add the Broth and Asparagus: Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Add the chopped asparagus and the dried thyme. Bring the mixture to a simmer and cook for 10-12 minutes, or until the asparagus is tender.
- Blend the Soup: Using an immersion blender or a traditional blender, carefully blend the soup until it reaches a smooth, creamy consistency. If using a blender, work in batches and be cautious of hot steam.
- Stir in the Cream: Return the blended soup to the saucepan and stir in the heavy cream or half-and-half. Heat the soup over medium-low, stirring occasionally, until it is heated through.
- Season to Taste: Season the soup with salt and freshly ground black pepper to your desired taste. Adjust any seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Classic Cream of Asparagus Soup Recipe
