Cream of asparagus soup is spring in a bowl: bright green, silky and full of fresh asparagus flavor. Leeks add sweetness, a small potato gives body, and a little cream and lemon finish it beautifully. It is elegant enough for Easter lunch and easy enough for a weeknight.
Asparagus season
Asparagus is at its best from March to June, when the spears are sweet and tender. Look for firm, straight stalks with tightly closed tips and moist cut ends. Thick or thin both work in soup; thick spears are often more flavorful.
How to trim asparagus
Hold a spear at both ends and bend it until it snaps. It breaks naturally where the tough, woody part begins. Use that spear as a guide and cut the rest of the bunch at the same length.
Keep the bright green color
Asparagus turns olive green when it cooks too long. Simmer the stalks only until tender, about 12 to 15 minutes, and blend right away. Adding the lemon juice at the very end helps, because acid dulls green vegetables if it cooks with them.
Save the tips
The tips are the most tender and beautiful part of the spear. Blanching them separately and adding them on top gives the soup a professional look and a pleasant bite.
A potato for body
One small potato thickens the soup naturally, so you need much less cream. It also makes the texture velvety without any flour.
Strain for elegance
Asparagus stalks can be slightly fibrous. Pressing the blended soup through a fine sieve removes the fibers and makes it perfectly smooth, the way restaurants serve it.
Make it vegan
Use olive oil instead of butter, vegetable broth and a few tablespoons of cashew cream or coconut milk. A handful of fresh spinach blended in makes the color even brighter.
Serving it cold
Chilled asparagus soup is lovely on a warm spring day. Thin it with a little extra broth and serve with a swirl of yogurt and fresh mint.
Serving ideas
Serve as a starter before roast chicken or salmon, or with a quiche for brunch. For more creamy green soups, try our spinach soup or the zucchini soup.
Using leftover stalks
Whenever you cook asparagus, freeze the trimmed ends in a bag. They are perfect for making a quick vegetable broth for this soup.
Storage
Keep the soup for up to 3 days in the fridge. Freeze it without the cream for up to 2 months.
Green or white asparagus
Green asparagus gives this soup its vibrant color and grassy flavor. White asparagus, popular in Germany and France, is milder and sweeter and makes an ivory soup; peel it well, because its skin is tough.
Leeks or onion
Leeks have a gentle, sweet flavor that does not overpower the delicate asparagus. A small shallot or half a sweet onion can replace them.
Elegant garnishes
Top each bowl with crème fraîche, a few drops of truffle oil, toasted almonds or crumbled goat cheese for a restaurant-style finish.
A menu for spring
Asparagus soup is a natural starter for Easter or Mother's Day lunch. Follow it with roast lamb or baked salmon, new potatoes and a strawberry dessert for a menu full of seasonal flavors.
Frequently asked questions
Can I use frozen asparagus?
Yes. Frozen asparagus makes a good soup, though the color will be slightly less bright.
Why is my asparagus soup stringy?
The woody ends were not trimmed enough, or it was not strained. Blend longer and strain.
Can I make it without cream?
Yes. The potato makes it creamy; finish with a knob of butter or a spoon of yogurt.
