Asparagus Soup Recipe: 4 Tips for Making Asparagus Soup
Written by MasterClass
Last updated: Aug 25, 2024 • 2 min read
Asparagus soup pairs fresh, in-season asparagus, broth, and heavy cream to make a rich and hearty soup for colder days. Read on to learn how to make asparagus soup, as well as tips that will yield the perfect bowl.
Learn From the Best
What Is Asparagus Soup?
Asparagus soup is a rich, vegetable-based soup made with fresh asparagus, vegetable stock, and cream. This creamy asparagus soup recipe pairs the earthy, slightly bitter flavor of asparagus with bright, flavorful ingredients like garlic, lemon, and chives. In contrast to heartier, winter-friendly veggie soups, like pumpkin soup, potato soup, and carrot soup, this vegetable soup is perfect for the warmer months, when asparagus season is in full swing.
4 Tips for Making Asparagus Soup
Making asparagus soup in the summer means that you’ll have plenty of fresh asparagus to choose from at your grocery store. Beyond that, there are a few tips you can follow to make a perfectly creamy, earthy asparagus soup.
- 1. Use high-quality produce. Asparagus is the star of this soup, so using fresh, in-season produce will allow the flavor of this vegetable to shine. Look for firm, bright green asparagus with no signs of softening for the best flavor.
- 2. Make it a cold soup. You can make this asparagus soup recipe ahead of time and serve it chilled (like a gazpacho) for a lighter summer dish. Garnish the soup with fresh herbs and a dollop of sour cream or crème fraîche.
- 3. Store it in the fridge or freezer. Your asparagus soup will keep for up to a week in the fridge when it is sealed in an airtight container. It will also keep for six months in the freezer.
- 4. Make it vegan. To make this dish vegan, you can substitute olive oil for the butter and coconut cream for the heavy cream.
Asparagus Soup Recipe
makes
prep time
10 mintotal time
35 mincook time
25 minIngredients
- 1
In a large pot or dutch oven over medium heat, melt the butter.
- 2
Add the garlic and onion or shallots to the melted butter. Sauté until the onions or shallots are slightly translucent. This should take 4–6 minutes.
- 3
Clean your asparagus stalks and trim off the rough ends. Cut them into ½-inch pieces.
- 4
Add the asparagus to your pot with onions (or shallots) and garlic, season it with salt and pepper, and cook until slightly golden which should take about 5 minutes.
- 5
Add the broth to the asparagus mixture, cover, and simmer until the asparagus has softened which should take about 10–15 minutes. Remove the pot from heat.
- 6
Using a standard blender or immersion blender, puree the soup until it is smooth.
- 7
Return the soup to the pot and stir in the heavy cream and lemon juice. Season the soup with salt and pepper to taste.
- 8
Heat the soup over medium-low heat, until it is just warmed through.
- 9
Ladle the soup into bowls and garnish it with chives, a drizzle of olive oil, and crispy croutons.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, and more.