Embracing Spring: A Creamy Asparagus Soup Journey

In the quiet corner of my kitchen, I’ve been nurturing a little culinary secret. It’s about the art of recipe reinventions, the kind that beckons you to try a recipe, then tweak it to your liking, and triumph not once, not twice, but thrice before sharing it with the world.

As the curtain descends on this spring season, I find myself stirring the pot for the third time, coaxing flavors that seem more flavorful each time I make this savory Creamy Asparagus Soup.

My Asparagus Affair

My love affair with asparagus is no secret. Those slender, tender spears seasoned and grilled, or sauteed with garlic and onions in a bit of olive oil, have always been my among my springtime favorites. But the idea of transforming them into a soup? That was a venture into the unknown. A culinary leap of faith that had me both intrigued–and also raising a questioning eyebrow.

A Revelation

Yet, here I am, ready to share a revelation that took me by surprise. This soup is nothing short of a springtime symphony of flavor. It’s a creamy blend of asparagus and savory broth that comes together in a crescendo of flavor: so divine, it’s almost celestial. Am I being a bit over the top? All I can say, with a heart full of honesty is: this is a taste you need to experience.

So, let me invite your taste buds to a tasty temptation. A bowl of this creamy delight, adorned with a swirl of sour cream, and perhaps a sprinkle of chives. Maybe add a chunk of freshly baked bread on the side, ready to be plunged into the depths of this delectable creation. And then, the moment of truth—the first spoonful, a gentle caress of spring itself, plays upon your palate.

Creamy Asparagus Soup

Infused with a hint of garlic and onion, simmered, then blended into a rich creamy soup. Swirl in sour cream. Add an extra dollop before serving with a sprinkle of chopped chives. Creamy Asparagus Soup is sure to enchant your senses and have you yearning for one more taste.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Servings 4

Ingredients

  

• 1 1/2 lbs fresh asparagus
• 1 1/2 tbsps olive oil extra virgin
• 1/2 cup chopped onions
• 1 clove minced garlic
• 2 cups chicken broth or vegetable broth
• 1/2 cup water
• 1/2 tsp white pepper or black pepper
• 1/4 cup sour cream or heavy cream

Optional

• 3 tbsps chopped chives for garnish
• few spears of blanched asparagus tips garnish

Instructions

 

• Wash and trim asparagus. Discard woody pieces.
• Cut asparagus into pieces approximately ½ inch. Optionally, save a few asparagus tips for garnish. Set aside.
• Chop onions and mince garlic.
• In large pot pour add olive oil, and heat over medium high heat.
• Add onions and garlic, and sauté until translucent and edges start to brown.
• Add chopped asparagus and sauté for an additional 3-5 minutes.
• Stir in broth, along with 1/2 cup water.
• Bring to boil, then turn down to gentle simmer. Simmer for 20-30 minutes, until asparagus is soft.
• Remove from heat. Let cool for 10 minutes.
• While the cooked soup is cooling, if you’ve saved a few asparagus tips for garnish, bring a small saucepan half filled with water and salt to boil.
• Add the asparagus tips to the water. Cook until bright green, and crisp-tender. Approximately 3 to 4 minutes.
• Pour into a mesh strainer and then immediately plunge into an ice water bath in a bowl. You can also place them on a platter in the fridge or freezer just to stop the cooking process.
• Return to your cooked soup. Use an immersion blender to puree soup. If you don’t have an immersion blender, use a regular blender, working in small batches. Be careful using a regular blender that you don’t add too much soup at one time because it will come spill over from sides and top and burn you.
• Add sour cream, which adds a nice tanginess to the soup. Of if you prefer, add regular heavy cream. Add 1/2 tsp white pepper, if you only have black pepper that will work as well. Blend again. Salt to taste.
• Ladle into a soup bowls. Garnish each bowl with a final dollop of sour cream or a swirl of heavy cream, and chopped chives. You can also add a few blanched spears of asparagus for garnish. Serve with a slice of fresh baked bread and a salad. Pairs well with Fresh Strawberry and Spinach Salad with Heavenly Inspired Balsamic Vinaigrette.

Notes

This recipe was inspired by Spend With Pennies version of Creamy Asparagus Soup and Simply Recipes.

Keyword asparagus, asparagus soup, creamy soups, soups, spring vegetable soup

Seasonal Reflections

Creamy Asparagus Soup does more than tantalize your taste buds—it evokes a tableau of sun-warmed earth and the gentle hum of bees. It’s a reminder that, while I may have my favorite seasons, there is a unique beauty in each one. They build upon each other, each bringing its own gifts and lessons.

Perhaps their fleeting nature is a gentle nudge from Nature herself, urging us not to cling too tightly to one season, to flow with the cycles of life. To appreciate the now, and yet look forward to the transformation that the next season brings.

In the end, it’s not just about the soup. It’s about the memories we stir into it. The seasons we pour into our bowls. And the joy of discovery with each taste. So,  as the days grow longer and the air buzzes with new life, let’s raise our spoons to the adventures that await us in our kitchens.

Happy cooking friends!