Chef John's Cream of Asparagus Soup

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

“For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  2. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  3. Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  4. Use an immersion blender to blend soup until smooth, about 3 minutes.
  5. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  6. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  7. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  8. Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  9. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

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Reviews (5)

Rate This Recipe
GOLDENS
4

GOLDENS

Personally, my husband likes more pieces of asparagus in his soup so it was my fault to have used the emersion blender a little too long. I thought it was good. I am hoping tomorrow it tastes better. I had to use a little more seasonings as it was rather bland. I don't think my husband will eat anymore unless I put another pound of asparagus in it and leave it in pieces. Sorry.

S.E.
4

S.E.

Wow, I don't think I've ever been the first person to write a review before. I followed the directions except kept adding more and more of all the seasonings to taste. I also added more of the Parmigiano-Reggiano cheese and lemon rind than recipe called for. This was a very nice soup for spring!

ConkyJoe
2

ConkyJoe

About 20 minutes after this soup finished cooking, it was served and disappointed. Little taste was detected. The single pinch of nutmeg and cayenne faintly hinted something was going on in the background but extremely lame. I probably added 3 pinches of each after taste testing while cooking. It was rated 3* at that juncture. The next day, however, this soup significantly improved, and I would rate it between 4*-5*. The cream topping is the star performer so don’t leave that out, and don’t be shy with the lemon zest (or add a few drops of lemon juice to make it more lemony). In terms of method and saving time, blended this soup in a Vitamix blender which eliminated the immersion blender and mesh strainer steps. This would be a fine, healthy choice if wanting to eat light on a hot summer day or trying to trim a hefty waistline. As Chef John said, it is a gorgeously colored, green soup.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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