This CREAMY ASPARAGUS SOUP recipe is a great Spring recipe for Easter dinner!
You know what I’m looking forward to? Spring! We just had another week of freezing temperatures up here in Maryland, with a little snow and ice as a bonus, and I’m officially done. I refuse to shovel any more snow, and I’m ready for warm, sunny days so I can open up my windows and let in some fresh air. Since Mother Nature doesn’t seem to agree with me I’ve decided to just start pretending Spring is here…you know what they say, “Fake it ’til you make it!”
To me Spring is about green grass, budding trees, and bright, fresh tasting vegetables. Asparagus is my absolute favorite. It is the perfect Spring vegetable with that bright green color, and it has such a great flavor. I never get tired of it because you can cook it in so many different ways. I usually just roast mine with a little olive oil and garlic, but sometimes I get super fancy and add it to a tart, or throw it in with my sweet potatoes for a tasty breakfast hash.
With Easter quickly approaching, and winter still holding on for dear life, I decided to try out a recipe for Asparagus soup. I don’t know why I haven’t tried this sooner! It was so simple to make all I did was chop up 2 bunches of trimmed asparagus, and one medium onion, and put it all in a big pot. Then I filled it up with chicken broth and brought it to a boil for 5 minutes, then turned it down to a simmer for about 20 minutes until all of the veggies were soft.
Then I used my handy, dandy hand blender to puree it all together. Make sure there are no chunks left! Oh, and just a word of advice, don’t lift that stick blender up too much, asparagus puree everywhere….or so I hear… Once you have the soup pureed you add the cream to give it that rich flavor, and you can add a little more broth if you need to thin it out. I’ll leave it totally up to you on what consistency you want your soup.
Brighten the dish up with a couple of tablespoons of lemon juice, this is the key! It adds the perfect little zing of flavor, then garnish with some cheese (goat cheese is my favorite) and a couple of pieces of asparagus. Yum. I have made this twice since I tried it the first time, it is currently my go-to lunch. I can dream of Spring and stay warm at the same time :). It is definitely going on my Easter dinner menu this year!
- 2 lbs Asparagus
- 1 Onion, thinly sliced
- 2 Tbsp Butter
- 4-5 c Chicken broth
- 1/2 c Heavy Cream
- 1-2 Tbsp Lemon juice
- Salt and Pepper to taste
- Cut asparagus into 1-inch pieces.
- Heat a medium pot with butter on the stove over medium high heat.
- Add asparagus and onion and cook for 2 minutes.
- Add 4 cups of broth, cover with a lid, and bring it to a boil.
- Once it reaches a boil reduce it to a simmer and let cook for 20 minutes or until vegetables are extremely soft.
- Remove pot from heat and use a stick blender to puree the contents until it is smooth.
- Add the cream and continue to blend.
- At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
- Add lemon juice, and salt to taste.
If you like this soup make sure you also try our Slow Cooker Taco Soup!