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.
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.
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 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.
Heat gently (do not boil) and ladle into warm bowls.
Garnish lightly and serve immediately.
Wine
Sauvignon Blanc
Pinot Grigio
Dry Riesling
Cocktails
French 75
Elderflower Spritz
Sides
Parmesan crisps
Brioche toast
Smoked salmon crostini
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
4 servings