Creamy Asparagus Soup

Ingredients

• 500g (1.1 lb) fresh asparagus spears, trimmed and chopped 500g (1.1 lb) fresh asparagus spears, trimmed and chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the chopped asparagus to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the asparagus is tender.
4. 4.
   Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the fresh thyme leaves, chopped parsley, and heavy cream. Season with salt and pepper to taste.
6. 6.
   Place the pot back on the stove and heat the soup over low heat until warmed through.
7. 7.
   Serve the creamy asparagus soup hot, garnished with a drizzle of cream and a sprinkle of fresh parsley.

Treat your ingredients with care...

• Asparagus — Choose fresh asparagus spears that are firm and vibrant green in color. Trim the tough ends before using them in the soup.

Tips & Tricks

• For a lighter version, you can substitute the heavy cream with coconut milk or almond milk.
• Add a squeeze of lemon juice before serving to brighten the flavors of the soup.
• Garnish with toasted pine nuts or croutons for added texture and crunch.
• If you prefer a chunkier soup, reserve some cooked asparagus spears and add them back into the soup after blending.
• Freeze any leftovers in individual portions for a quick and convenient meal option.

Serving advice

Serve the creamy asparagus soup as a starter for an Italian-inspired dinner. Pair it with a crusty bread or a side salad for a complete meal.

Presentation advice

When serving the soup, drizzle a swirl of cream on top and sprinkle some fresh parsley leaves for an elegant touch. Serve it in a shallow bowl to showcase the vibrant green color.