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Asparagus cream soup recipe
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Homemade cream of asparagus soup

This easy and delicious homemade cream of asparagus soup recipe is made with fresh asparagus, garlic, onion, broth, white wine, cream, potato, and lemon. It’s served with chives, grilled garlic bread, soft boiled eggs, and more.
Course Soup, Starter
Cuisine American, Ecuadorian inspired, Fusion
Keyword Asparagus, Asparagus cream, Asparagus soup, Creamy soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 to 8 servings, depending on bowl or cup size

Ingredients

  • 2 lbs asparagus cut into small pieces, tips reserved
  • 1 potato 5-6oz, peeled and cut into small chunks
  • 2 tablespoons of butter or olive oil
  • 2 garlic cloves minced
  • 1 white onion diced
  • 4 cups broth 946 ml or 32 fl oz, can use chicken or veggie broth
  • 1 cup white wine
  • ½ cup heavy cream can also use half & half or plain yogurt
  • ½ lemon juiced
  • Salt and pepper to taste

Soup garnish suggestions (mix and match as you wish):

  • Grilled garlic bread
  • Chopped chives or fresh herbs
  • Parmesan cheese
  • Parsley lemon sauce
  • Soft boiled eggs
  • Smoked salmon, crispy fried pancetta or bacon, crème fraiche sauce, drizzle of olive oil, etc

Instructions

  • Sauté the diced onions and crushed garlic in butter or olive oil for about 5 minutes.
  • Add the asparagus pieces (save the asparagus tips for later), cook for another 2 minutes.
  • Add the wine, cook until reduced by half, on medium high heat for about 5 to 7 minutes.
  • Add the broth and the potato chunks.
  • Bring to boil, reduce the heat - cover partially - and cook until the asparagus and potato are tender (about 15-20 minutes). Remove from the heat and let it cool down.
  • Meanwhile in a small saucepan bring 1 cup of lightly salted water to a boil and add the asparagus tips. Boil for a few minutes until tender (but still green). Remove from the heat, strain the liquid (save it) and place the asparagus tips in cold water.
  • Working in batches, blend the cooled down soup until you have a smooth puree. If you want it extra smooth, you can strain it using a fine mesh strainer. If the puree is too thick you can add some of the water used to boil the asparagus to get it to the right consistency.
  • Return the asparagus puree mix to the soup pot and re-heat it over low heat. Stir in the cream (or other alternative) and the lemon juice. Mix well, taste and adjust salt if needed. You can mix in the boiled asparagus tips directly to the soup pot or add them individually to each soup cup or bowl.
  • Serve the cream of asparagus with your choice of garnishes or sides. I served it with chopped chives, parmesan cheese, parsley lemon sauce, soft boiled eggs, and grilled garlic bread.