Description
This Cream of Asparagus Soup is a silky, velvety delight made with just 6 simple ingredients, ready in under 30 minutes. The fresh asparagus is gently cooked and blended into a creamy base enriched with butter and heavy cream, then seasoned with garlic, nutmeg, salt, and pepper. Finished with an optional swirl of sour cream and fresh dill garnish, this soup is comforting, elegant, and perfect for a quick, nutritious meal.
Ingredients
Scale
For the Soup
- 4 tbsp unsalted butter (preferably Kerrygold)
- 3 cloves garlic, freshly minced
- 4.5 cups asparagus, woody ends removed and cut into 1-inch pieces
- 3.5 cups vegetable broth (such as Swanson)
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp ground nutmeg
- 1 cup heavy cream
For the Garnish
- Sour cream (optional, for extra richness)
- Fresh dill, for garnish
Instructions
- Prepare the asparagus and garlic: Snap off the woody ends of asparagus by bending each spear until it naturally breaks, then cut the tender parts into 1-inch pieces. Finely mince the garlic cloves for maximum flavor.
- Sauté garlic in butter: In a large pot over medium heat, melt the butter until foaming. Add the minced garlic and sauté for 1-2 minutes, stirring frequently until fragrant but not browned, forming the aromatic base of the soup.
- Cook asparagus: Add the asparagus pieces to the pot and cook for 5 minutes over medium heat, stirring occasionally to soften the asparagus and infuse the butter with its flavor.
- Add broth and simmer: Pour in the vegetable broth, increase heat to bring to a boil. Season with salt and pepper. Once boiling, reduce the heat to low and simmer gently for 10 minutes until asparagus is tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat and let cool for 2-3 minutes. Carefully transfer the soup in batches to a blender and blend until completely smooth and silky. Return the blended soup to the pot.
- Add nutmeg and cream: Stir in the nutmeg, then place the pot over medium-low heat. Pour in the heavy cream and gently stir to combine. Warm through until steaming but avoid boiling to prevent cream curdling.
- Incorporate sour cream (optional): If using sour cream, whisk it smooth in a small bowl. Temper by slowly stirring in a ladleful of hot soup, then whisk the mixture back into the pot for a silky finish without curdling.
- Serve and garnish: Ladle the soup into bowls and garnish each serving with fresh dill, adding a bright herbal note that balances the rich creaminess.
Notes
- Use fresh, tender asparagus for the best flavor and texture.
- Do not brown the garlic as it can add bitterness; sauté gently until fragrant.
- Be careful not to boil the soup after adding cream to avoid curdling.
- Blending the soup thoroughly is key for a smooth, velvety texture.
- Sour cream is optional but adds extra richness and tang.
- Fresh dill adds a lovely herbaceous contrast but can be substituted with parsley if unavailable.
