Asparagus are one of my favorite vegetables – they are versatile, easy to prepare, and delicious. This creamy asparagus soup has a good asparagus flavor, with undertones from the mint, onions, garlic, and parsley. Most asparagus soups don’t call for a traditional mire poix (carrots, onion, and celery) but I use one in mine. The carrots definitely detract from the vibrant green color (the fresh herbs help bring that back), but they add a delicious sweetness. Feel free to leave them out if you are focusing more on the color, but if you are just going to eat this soup in your PJs after a tough day at work (like me) then add those carrots!
Creamy Asparagus Soup
This creamy asparagus soup makes the perfect lunch, dinner, or first course. It has a simple but delicious flavor and comes together in under an hour!
Servings: 4 servings
Ingredients
- 2 tbsp butter
- 1/2 medium onion finely chopped
- 4 celery stalks finely chopped
- 3 carrots finely chopped
- 3 cloves of garlic minced
- 3 cups asparagus chopped
- 1 tsp salt
- 1/4 tsp pepper
- 3 1/2 cups chicken broth
- 1/2 tbsp lemon juice
- 1 tbsp mint
- 2 tbsp parsley
- 1/2 cup cream
- Additional salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onions, celery, and carrots and sauté until the vegetables soften and the onions are translucent.
- Add the asparagus, salt and pepper. Sauté for 5 minutes - the asparagus should turn a bright green.
- Add the chicken broth and bring to a simmer. Reduce the heat to medium and continue to simmer for 15 minutes.
- Transfer the soup to a blender and puree until smooth.
- Add the lemon juice, mint, and parsley. Puree again until smooth.
- Transfer the soup back to the pot. Bring the soup to a simmer over medium-low heat.
- Add the cream and season to taste.
- I like to serve this with a little additional cream on top and some asparagus tips.
