Description
A creamy and vibrant Spring Asparagus Soup perfect for showcasing fresh seasonal asparagus. This easy homemade soup is cooked on the stovetop with a buttery roux, blended until silky smooth with a touch of heavy cream, and garnished with Parmesan shavings and homemade garlic croutons. Ready in just 35 minutes, it’s an elegant vegetarian dish ideal for springtime meals.
Ingredients
Scale
Soup
- 3 Tablespoons butter
- 1 small onion, chopped
- 3 Tablespoons flour
- 1 teaspoon Italian seasoning
- 2 bunches asparagus, ends trimmed and discarded, cut into 1 inch pieces
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 cup heavy cream
Garnishes
- Parmesan cheese shavings
- Homemade Garlic Croutons (see instructions)
Instructions
- Sauté Onion: In a large soup pot or Dutch oven over medium heat, melt the butter and sauté the chopped onion until softened and just beginning to brown, about 5 to 7 minutes.
- Make Roux: Add the flour and Italian seasoning to the pot and whisk into the butter and onion mixture for about one minute to form a roux, which will thicken the soup.
- Cook Asparagus and Simmer: Add the asparagus pieces and vegetable stock to the pot. Season with kosher salt and fresh ground black pepper. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for about 15 minutes, stirring occasionally, until the asparagus is tender.
- Add Cream and Blend: Stir in the heavy cream. Then carefully transfer the soup to a blender in batches or use a hand-held immersion blender to puree until very smooth. Blend thoroughly for a silky texture. If using a blender, remove the center piece of the lid to let steam escape, holding a kitchen towel over the hole to prevent splatters. Be cautious with hot liquids.
- Simmer Again and Adjust Seasoning: Return the pureed soup to the pot and simmer a few more minutes. Taste and add additional salt if needed.
- Prepare Garlic Croutons: Preheat the oven to 400°F (200°C). Cut French bread or a baguette into cubes and place on a sheet pan. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly. Bake for 5 to 10 minutes, shaking or flipping halfway through until golden and crunchy.
- Serve: Ladle the hot soup into bowls, garnish with Parmesan cheese shavings and homemade garlic croutons. Serve immediately with crusty bread or sandwiches if desired. Enjoy your delicious springtime treat!
Notes
- This soup highlights fresh asparagus making it a perfect seasonal spring recipe.
- Using a roux ensures a creamy, thickened consistency without lumps.
- Carefully blend hot liquids to avoid splashing and burns.
- Garlic croutons can be made ahead and stored, adding crunch and flavor.
- Parmesan shavings add a salty, nutty garnish to complement the creaminess.
- Ideal vegetarian dish, suitable for a light lunch or starter.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 1664 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 92 mg
