Ingredients
Scale
- 1 pound Fresh Asparagus (Trimmed and chopped)
- 1 medium Onion (Diced)
- 3 cloves Garlic (Minced)
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- to taste Salt
- to taste Black Pepper (Freshly cracked)
- 1 tablespoon Lemon Juice (Fresh)
- 2 tablespoons Olive Oil (For sautéing)
Instructions
- Rinse the asparagus under cold water, snap off the tough ends, and chop into 1-inch pieces.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add chopped asparagus, stir well, and cook for 3-4 minutes until slightly softened.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and cover. Let simmer for 15-20 minutes until asparagus is tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return the soup to low heat, stir in heavy cream, and warm through without boiling.
- Season with salt and pepper to taste, then stir in lemon juice.
- Serve hot, garnished with cracked black pepper or a drizzle of olive oil.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can add other vegetables like peas or spinach for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg