Asparagus Soup Recipe
Homemade and Nourishing
Grab a deep bowl and a soup spoon, because my creamy asparagus soup is as good for your health as it is for your taste-buds. I'm serving up a recipe that is fresh and tasty because it has no artificial ingredients -- just real food: asparagus, butter, celery, homemade broth, and thyme. This soup is clean eating and has an option for dairy free eaters.
- Prep time: 40 min
- Cook time: 30 min
- Ready in: 1 hour 10 min
- Yields: about 3 quarts of soup
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- 2 pounds fresh asparagus spears, cut into 2 inch sections, tips reserved
- 2 white or yellow onions, chopped
- 3 celery stalks, chopped
- 4 mushrooms, chopped
- 2 quarts homemade chicken or turkey stock
- 1 teaspoon thyme, dry
- salt and pepper, to taste
- half lemon, juice squeezed
- 2 cups milk or half & half
- 1/4 cup butter
How to Make Asparagus Soup from Scratch
- Melt the butter in a Dutch oven. Add the celery and onion and cook until they start to become tender, about 4 minutes.
- Add the mushrooms and cook all of the vegetables for an additional 3 minutes.
- Add the asparagus pieces to the Dutch oven and saute for 3 minutes. (Remember to reserve the tips for serving).
- Pour in the homemade chicken or turkey broth. Add the thyme and salt & pepper. Let this simmer for about 20 minutes or until the asparagus is very tender.
- Turn off the burner and begin to puree the soup in small batches in a blender.
- Return the soup to the Dutch oven and add the milk or half & half and the lemon juice. Taste and add additional salt & pepper if necessary.
- Cook the asparagus tips ever so slightly in boiling water just until they are a vivid green and are still very firm. Use them to garnish each bowl of soup before serving.
Step by Step Details and Tips for Cream of Asparagus Soup
As with any recipe, your best results come from the freshest of ingredients. Buy tender asparagus without mushy spots. Wash each spear gently and use a vegetable peeler to remove the tough outer skin on the bottoms of the stalks.
Asparagus tips are the most prized portion, so they are reserved for garnish in the recipe. Of course, if you are trying to hide the fact that there is asparagus in this soup (from picky children, for example), simply add in the tips when you cook the rest of the spears. Once they are pureed, children cannot identify the "yucky" vegetable.
The mushrooms are optional, but I find they add a bit more robust flavor to the soup.
Please use real butter. It is much better for your body. And the flavor is divine. As an option, you could substitute olive oil.
Another huge factor in making your asparagus soup tasty is the broth you use. Please, do not use canned or boxed broth. Go ahead and make your own broth. It is worth the small amount of trouble. Not only is it far more flavorful but it is also vastly more nutritious. It is truly easy to make homemade broth from a rotisserie chicken.
Blending the soup is a bit tricky mainly because hot liquids expand in a blender. If you have an , it will be perfect for this recipe. I do not have one, so I revert to my traditional blender. The secret is patience. Do not overfill the blender in an effort to get the job done quickly. immersion blender
Fill the blender about 1/3 full and pulse to your desired consistency. I prefer a slightly chunky texture, so I pulse very briefly and even leave part of the soup unblended. This will take several times to blend all 3 quarts. But if you add too much to the blender, it will pop and spatter everywhere when you remove the lid. (Trust me. I know.)
If you do not eat dairy, you can omit the milk or half & half, but you will want to add more broth to make up for the loss of liquid. After blending, this soup will be quite thick.
Of course, once you add the milk, you only want to heat it through. Never boil cream soups.
Some people may want to add a dash of cayenne pepper or a sprinkling of cheese on top of the soup. In my opinion, the soup is perfect as is. And it reheats wonderfully for leftovers the next day.