Velvety cream of asparagus soup made with fresh asparagus, aromatics, and cream. This elegant green soup is light, smooth, and perfect as a refined starter for Valentine’s Day or spring dinners.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 mins 1 ¼ lbs fresh asparagus, trimmed and chopped
1 tbsp butter
1 tbsp olive oil
1 small onion or shallot, finely chopped
1 clove garlic, minced
3 cups vegetable or chicken stock
½ cup heavy cream
Salt, to taste
Freshly ground white or black pepper
1 tsp lemon juice
Optional Garnish
Crème fraîche or cream swirl
Asparagus tips (blanched)
Fresh chives
Parmesan shavings
Sauté the Aromatics
1 Heat butter and olive oil in a pot over medium heat.
Add onion and sauté for 3–4 minutes until soft and translucent. Add garlic and cook for 30 seconds.
Cook the Asparagus
2 Add chopped asparagus to the pot and sauté for 2–3 minutes .
Pour in the stock, bring to a gentle boil, then reduce heat and simmer for 12–15 minutes , until asparagus is tender.
Blend Until Smooth
3 Blend the soup until silky smooth using an immersion blender or countertop blender.
Return to the pot and stir in cream and lemon juice.
Season with salt and pepper to taste.
Serve
4 Heat gently (do not boil) and ladle into warm bowls.
Garnish lightly and serve immediately.
Pairing Suggestions
5 Wine
Sauvignon Blanc
Pinot Grigio
Dry Riesling
Cocktails
French 75
Elderflower Spritz
Sides
Parmesan crisps
Brioche toast
Smoked salmon crostini
Tips & Notes
6
Use fresh, firm asparagus for best flavor and color
Avoid overcooking to keep the soup bright green
Lemon juice enhances freshness — add gradually
Parmesan adds depth but is optional
Perfect Valentine’s starter before seafood, poultry, or vegetarian mains
Ingredients 1 ¼ lbs fresh asparagus, trimmed and chopped
1 tbsp butter
1 tbsp olive oil
1 small onion or shallot, finely chopped
1 clove garlic, minced
3 cups vegetable or chicken stock
½ cup heavy cream
Salt, to taste
Freshly ground white or black pepper
1 tsp lemon juice
Optional Garnish
Crème fraîche or cream swirl
Asparagus tips (blanched)
Fresh chives
Parmesan shavings
Directions Sauté the Aromatics
1 Heat butter and olive oil in a pot over medium heat.
Add onion and sauté for 3–4 minutes until soft and translucent. Add garlic and cook for 30 seconds.
Cook the Asparagus
2 Add chopped asparagus to the pot and sauté for 2–3 minutes .
Pour in the stock, bring to a gentle boil, then reduce heat and simmer for 12–15 minutes , until asparagus is tender.
Blend Until Smooth
3 Blend the soup until silky smooth using an immersion blender or countertop blender.
Return to the pot and stir in cream and lemon juice.
Season with salt and pepper to taste.
Serve
4 Heat gently (do not boil) and ladle into warm bowls.
Garnish lightly and serve immediately.
Pairing Suggestions
5 Wine
Sauvignon Blanc
Pinot Grigio
Dry Riesling
Cocktails
French 75
Elderflower Spritz
Sides
Parmesan crisps
Brioche toast
Smoked salmon crostini
Tips & Notes
6
Use fresh, firm asparagus for best flavor and color
Avoid overcooking to keep the soup bright green
Lemon juice enhances freshness — add gradually
Parmesan adds depth but is optional
Perfect Valentine’s starter before seafood, poultry, or vegetarian mains
