This creamy,
easy soup just might be one of our favorite ways to welcome spring. It marries pure asparagus taste with rich cream and fresh herbs, paired with a touch of garlic and butter to soften the entire soup. Ready in under an hour, this light recipe is the perfect addition to any spring meal, whether as a light appetizer to your Easter dinner or as the centerpiece to your meal. Here’s everything you need to know:
How to make asparagus soup:
There’s a reason why it only takes a little over 30 minutes to make this soup. All you need to do is cook garlic in butter, then add your asparagus (cut into pieces), and cook until golden. Add your broth and simmer until your asparagus is tender but still green. Then, use an immersion blender (or a regular blender) to puree your soup. If you’re using a regular blender, take care to stop blending and remove the lid a few times to avoid overheating the soup. After blending, return to the pot, add your cream, then heat until warm. Garnish, serve, then get to devouring.
If you’re looking to amp this soup up, feel free to add more seasonings: red pepper flakes for a touch of heat, lemon zest for some added brightness, or even some added Parm on top (because why not?).
How to serve asparagus soup:
One of our favorite things about this soup is its versatility. It’s rich enough to be a light meal served with roasted veggie sides or crusty bread, but is also satisfying enough to be a fresh spring appetizer to your Easter dinner. It can be served hot, straight off the stove, or cold (if you manage to have any left over).
Tip: Though it’s totally great by itself, this soup is even better when sprinkled with some homemade breadcrumbs that have been toasted in butter and garlic.
Storage:
If you have leftovers they can be stored in the fridge in an airtight container for up to a week and in the freezer for up to 3 months.
Tried this recipe? Let us know how it came out in the comments below!