I love soups all year round – they are an easy one-pot dish that can be made filling, or serve as a light meal on days when you don’t feel like eating too much. Since I know you like asparagus recipes, here is an easy asparagus soup that can be made with either fresh or frozen asparagus!
To garnish my asparagus soup, I saved a few “heads of asparagus” to provide an elegant touch. It’s a great way to serve dishes to guests who may have missed what you said the dish was.
This asparagus soup is creamy and light, but you can increase the amount of asparagus to make a thicker, heavier soup. The light touch of lemon really adds a freshness and helps round out the leek and asparagus that really stand out in this recipe.
I even fed this recipe to my kids who claim to hate asparagus and they admitted it was delicious… after they ate some and I told them what was in it!
- 3 Tablespoons butter
- 1 pound asparagus
- 1 large onion, chopped
- ½ leek, chopped
- 6 cups chicken broth
- ½ cup heavy cream
- ¼ teaspoon fresh lemon juice, or to taste
- Salt & pepper, to taste
- Snap off woody ends of asparagus; cut stalks into small pieces.
- In large heavy saucepan, melt butter over medium heat.
- Add leek and onion and saute, stirring occasionally for 10 minutes.
- Add asparagus, lemon juice and broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes.
- In batches in blender or food processor, puree soup.
- For an even smoother texture, press through sieve over saucepan to remove any fibre.
- Stir in the cream and heat for two minutes.
What is your favourite way to enjoy asparagus?
Be sure to check out some of my other delicious soup recipes: