Sarra This Ina Garten Cream of Asparagus Soup is a velvety and flavorful recipe, which celebrates the fresh, earthy taste of asparagus. It’s an elegant starter or light meal, ready in about 35 minutes.
Jump to RecipeIna Garten Cream of Asparagus Soup Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 5 cups chicken stock or vegetable stock
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice (optional, for brightness)
- 2 tbsp crème fraîche or sour cream (optional, for garnish)
How To Make Ina Garten Cream of Asparagus Soup
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.
- Cook the Asparagus: Add the cut asparagus pieces to the pot. Stir to coat them in the butter and cook for 5 minutes to lightly soften them.
- Simmer the Soup: Pour in the chicken or vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the asparagus is very tender.
- Blend Until Smooth: Use an immersion blender to carefully puree the soup directly in the pot until it is completely smooth. Alternatively, you can transfer the soup in batches to a traditional blender (be careful, as hot liquids can expand).
- Finish with Cream: Return the soup to the pot if you used a traditional blender. Stir in the heavy cream and season with salt and pepper to your taste. For extra brightness, stir in the optional lemon juice. Heat the soup gently but do not let it boil again.
- Garnish and Serve: Ladle the warm soup into bowls. Garnish with a dollop of crème fraîche or sour cream, if desired, and serve immediately.
Recipe Tips
- How to get the best flavor? Using fresh, vibrant green asparagus is key. The quality of the asparagus will directly impact the taste of the soup.
- How to keep the soup’s bright color? Don’t overcook the asparagus. Simmer it only until it’s tender. Overcooking can cause the asparagus to lose its bright green color.
- How to get the smoothest texture? Blending the soup thoroughly is essential for its creamy, velvety consistency. If you don’t have an immersion blender, a high-powered traditional blender will also work well.
- How to adjust the consistency? If your soup seems too thick, you can thin it out by whisking in a little more stock until it reaches your desired consistency.
- Why add lemon juice? A small splash of fresh lemon juice at the end can brighten up all the flavors of the soup without making it taste like lemon.
Recipe Variations
- Add Fresh Herbs: Mix in fresh dill, parsley, or chives at the end for an extra layer of freshness.
- Make It Dairy-Free: For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a homemade cashew cream.
- Include Other Vegetables: Add a handful of fresh peas, chopped leeks, or spinach along with the asparagus for a unique twist.
- Add a Crispy Topping: Garnish the soup with homemade croutons, crispy bacon bits, or toasted nuts for a delightful textural contrast.
What To Serve With Cream of Asparagus Soup
This elegant soup is perfect as a starter or a light meal.
- Warm, crusty bread for dipping
- A classic grilled cheese sandwich
- A light side salad with a simple vinaigrette
How To Store Cream of Asparagus Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes well. Let it cool completely, then pour it into freezer-safe containers and freeze for up to 3 months.
- Reheat: Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating.
Cream of Asparagus Soup Nutrition Facts
- Calories: ~150 per serving
- Protein: 4g
- Carbohydrates: 10g
- Fats: 11g
- Fiber: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup ahead of time?
Yes, this soup is great for making ahead. You can store it in the refrigerator for up to 3 days and simply reheat it gently before serving.
How do I prevent the soup from being stringy?
Use fresh asparagus and trim off the tough, woody ends at the bottom of the stalks. Blending the soup thoroughly will also ensure a smooth, non-stringy texture.
Can I serve this soup cold?
Yes, this soup is also delicious served chilled, like a vichyssoise. Simply chill it thoroughly in the refrigerator before serving.
Try More Recipes:
Ina Garten Cream of Asparagus Soup Recipe
Course: SoupsCuisine: FrenchDifficulty: Easy
Servings
4
servings
Prep time
10
minutes
Cooking time
25
minutes
Calories
150
kcalA simple, elegant, and velvety soup that highlights the fresh, earthy flavor of asparagus, made creamy with a touch of heavy cream.
Ingredients
-
2 lbs fresh asparagus, trimmed and chopped
-
1 medium yellow onion, diced
-
2 cloves garlic, minced
-
2 tbsp unsalted butter
-
5 cups chicken or vegetable stock
-
½ cup heavy cream
-
Salt and pepper to taste
-
Optional: 1 tbsp lemon juice, 2 tbsp crème fraîche for garnish
Directions
- In a large pot, sauté onion in butter until soft. Add garlic and cook for 1 minute.
- Add asparagus and cook for 5 minutes.
- Pour in the stock, bring to a boil, then cover and simmer for 15-20 minutes until asparagus is tender.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in the heavy cream, salt, pepper, and optional lemon juice. Heat gently.
- Serve warm, garnished with a dollop of crème fraîche if desired.
Notes
- For the best flavor, use fresh, in-season asparagus.
- Do not overcook the asparagus to maintain its bright green color.
- Blending the soup thoroughly is key to achieving a smooth, velvety texture.
- A splash of lemon juice at the end brightens all the flavors.
