White Asparagus Cream Soup Recipe

I absolutely love this creamy white asparagus soup because it’s the perfect comfort food that feels both luxurious and nourishing. The blend of tender asparagus, rich cream, and a hint of fresh lemon makes every spoonful a delightful dance of flavors that always has me coming back for more!

I enjoy the way white asparagus transfigures into a liquid silk, a luxurious soup made with just a few simple ingredients. This recipe uses fresh white asparagus and pairs it with a plain onion, chopped and sautéed in unsalted butter, to create a rich base with the potential to carry a melody of flavors.

Cream, added next, rounds out the dish, making it a real soup. White asparagus, unlike its green counterpart, has a chance to sing alto in this creamy ensemble topped with a hint of lemon.

Ingredients

The following are the health benefits of white asparagus: low calorie content, good source of fiber, promotes good digestion.

Butter without salt: Enhances creaminess and smoothness, and is abundant in good-for-you fats.

Cream: Yields a smooth, creamy texture, is a rich source of calcium, and has an opulent flavor.

Juice of the lemon: Bestows vivacity, intensifies tastes, copious in Vitamin C.

Chives: Provide a gentle taste of onion, deliver vitamins A and C, and are a beautiful garnish.

Ingredient Quantities

• 1 pound white asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 2 tablespoons unsalted butter
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt to taste
• White pepper to taste
• Fresh lemon juice, to taste
• Chives, chopped, for garnish (optional)

Instructions

1. In a sizable pot, over a medium flame, melt the butter. Once the butter has melted, add the chopped onion and sauté it until it is translucent, approximately 5 minutes.

2. Put the white asparagus pieces into the pot and cook for another 5 minutes, stirring now and then.

3. Add the vegetable or chicken broth. Turn the heat up until the mixture comes to a boil. Then, turn the heat down to low and let the mixture simmer for about 20 minutes, or until the asparagus is tender.

4. Take the pot from the heat and allow it to cool a bit. Employing an immersion blender, work the soup into a smooth consistency. If you don’t have an immersion blender, you can safely transfer the soup to a standard blender and work it in batches to ensure even smoothness.

5. Low heat is where the pureed soup belongs. It can also be a good time to start the next step. There is no slam on the soup if it is returned to low heat when the next ingredient readies. You should try to avoid the desire to rush, for which the next ingredient is mixed in thoroughly.

6. Taste the mixture and add as much salt and white pepper as you like, adjusting to your preferred flavor profile.

7. Whisk in fresh lemon juice to taste, starting with a teaspoon and adding more if desired.

8. Warm the soup gently, making certain it does not reach a boil, until it is warmed all the way through.

9. Serve the soup by ladling it into bowls.

10. Before serving, garnish with chopped chives, if you are using them. Then enjoy your creamy soup of white asparagus!

Equipment Needed

1. Sizable pot
2. Medium heat source (e.g., stovetop)
3. Wooden spoon or spatula (for stirring)
4. Knife (for chopping)
5. Cutting board
6. Immersion blender or standard blender (for pureeing)
7. Whisk
8. Ladle (for serving)
9. Bowls (for serving)
10. Measuring spoons (for butter and lemon juice)

FAQ

• Can I use green asparagus instead of white?Certainly, green asparagus can be used as a substitute; however, the soup will have a different flavor and color:
• How long does it take to make this soup?It requires around 30 to 40 minutes of preparation and cooking time.
• Can this soup be made in advance?
  Yes, you can make it a day ahead. Reheat gently and add cream before serving.
• Is it possible to make this soup vegan?Certainly! Employ a butter derived from plants and substitute the cream from cows with milk from coconuts or cream made from nuts.
• How should I store leftovers?Keep in a waterproof container in the fridge for no more than 3 days. when you’re ready to devour the casserole, reheat it in the oven.
• Can I freeze this soup?The cream may separate if you freeze it, so it’s better not to freeze it, but you can freeze it before you add the cream.
• What can I add for a bit more flavor?You can also add a pinch of nutmeg or garnish with a drizzle of truffle oil for extra flavor.

Substitutions and Variations

If you are unable to locate white asparagus, think about using green asparagus as an alternative for a novel flavor and a different color.
If you would like a more subdued, slightly sweet taste, use a leek instead of onion.
To make a version of this recipe that is free from dairy products, use coconut milk or almond milk in place of the heavy cream.
Substitute olive oil for unsalted butter in this recipe to make it a lighter option or to prepare a vegan dish.
You can use black pepper instead of white pepper, but it will add specks of color to the soup.

Pro Tips

1. Blanch the Asparagus Before adding the asparagus to the pot, quickly blanch it in boiling water for 2-3 minutes and then transfer it to an ice bath. This will help maintain its flavor and color.

2. Use Homemade Broth If possible, use homemade vegetable or chicken broth for a richer and more nuanced flavor compared to store-bought broth.

3. Strain the Soup After blending the soup, pass it through a fine mesh sieve for an even smoother texture. This extra step can elevate the mouthfeel of the soup.

4. Flavor Infusion Add a small bundle of fresh herbs like thyme or a bay leaf to the broth while it simmers for added depth of flavor, remembering to remove it before blending.

5. Balance with a Pinch of Sugar If the asparagus is slightly bitter, a tiny pinch of sugar can help balance the flavors without making the soup sweet.