Description
This creamy asparagus soup, infused with fresh lemon juice and a hint of white pepper, is a delightful dish perfect for any occasion. Enjoy the vibrant flavors that remind you of sunny spring days.
Ingredients
Scale
- 1 lb (450 g) asparagus (preferably green or white), trimmed and peeled, with the peels reserved
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable broth or chicken broth
- 1 medium potato, peeled and diced (about 1 cup)
- 2 tablespoons olive oil or unsalted butter
- 1 cup (240 ml) heavy cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon white pepper
- Salt, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Begin by washing the asparagus, cutting off the woody ends, and peeling it. This takes about 5 minutes. Be sure to save the peels for later, as they add flavor.
- In a large pot over medium heat, heat the olive oil or butter. Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent, ensuring it doesn't brown.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant. Be careful not to burn it, as this can negatively affect the flavor.
- Now add the diced potato and asparagus peels, followed by the vegetable broth. Bring everything to a boil, then reduce the heat. Let it simmer for about 10-15 minutes until the potato is soft.
- Once the potato is soft, add the peeled asparagus and cook for another 5-7 minutes until tender. You can tell the asparagus is done when it can be easily pierced with a fork.
- Remove the pot from the heat and puree the soup with an immersion blender until completely smooth. This takes about 2-3 minutes. Make sure to blend evenly to achieve a creamy consistency.
- Add the cream, lemon juice, and white pepper, and stir well. Taste the soup and add salt as desired. Let the soup sit on low heat for another 2-3 minutes to allow the flavors to meld.
- Serve the soup hot, garnished with fresh chives or parsley for a nice color contrast and added flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Cooking
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Ensure to use only fresh asparagus for the best flavor and texture. You can substitute the cream with coconut milk for a lighter version, and feel free to experiment with the ratios of broth and cream to achieve your desired consistency.