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Chef John's Cream of Asparagus Soup

Chef John's Cream of Asparagus Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🌱 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
    • 🧅 1 onion, finely diced

  • Liquids

    • 4 cups chicken broth
    • 2 cups water
    • 🥛 ½ cup heavy whipping cream
    • 🥛 ¼ cup heavy whipping cream

  • Seasonings and Spices

    • 1 pinch cayenne pepper
    • 1 pinch ground nutmeg
    • 🍋 1 teaspoon lemon zest

  • Other

    • 🧈 2 tablespoons butter
    • 🧀 1 tablespoon freshly grated Parmigiano-Reggiano cheese

STEPS

1

Gather all ingredients.

2

Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.

3

Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer for 15 minutes.

4

Carefully add asparagus pieces into the simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.

5

Use an immersion blender to blend soup until smooth, about 3 minutes.

6

Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk ½ cup cream into soup.

7

Optional: Make a cream topping by whisking ¼ cup cream, grated Parmigiano-Reggiano cheese, and lemon zest in a bowl until frothy, about 1 minute.

8

Ladle soup into bowls. Drizzle a spoonful of prepared cream on top of each serving and swirl. Sprinkle with lemon zest and cayenne, if desired. Enjoy!

NUTRIENTS

Per 1 serving

🔥

187

Calories

  • 5
    Protein
  • 11
    Carbs
  • 15
    Fats

💡 Make extra soup and store in the fridge for up to 3 days.Use fresh asparagus for the best flavor and texture.For a lighter version, use half-and-half instead of heavy cream.Add more cayenne for a spicier variation.Pair with crusty bread to make it a more filling meal.