Crème d’Asperges (Asparagus Soup)
I always think it’s so interesting how our tastes change as we grow older. Things we used to love, we may not be as excited about anymore. Similarly, things we used to hate, we may have a newfound adoration for. In this case, I can’t believe I used to hate asparagus because now I absolutely love it. It’s a fantastic seasonal ingredient, especially in this crème d’asperges.
Crème d’asperges
I used to cringe when my mom would serve a platter of roasted asparagus with dinner. Now, I’m more than happy to find them on my dining table, as evident by the recipe I shared for asparagus with hollandaise sauce.
Since asparagus season has begun, I thought it only right to share another one of my favorite asparagus recipes, crème d’asperges.
Crème d’asperges is a creamy soup made of puréed asparagus that has previously been cooked until tender in chicken broth, then combined with a splash of heavy cream for a comforting, slightly indulgent meal.
Asparagus is best when it’s slightly tender, but still firm (no mushy asparagus stalks, please!). The tips may have a bit of a purplish appearance, but overall the asparagus should be bright green; they’ll impart the best flavor when they look like this.
Asparagus without any seasoning isn’t much to boast about, but its transformation in this crème d’asperges is amazing. Who knew asparagus could provide such great flavor!
Another wonderful aspect of crème d’asperges is that it comes together fairly quick. After 10 minutes of preparation, you only need another 20 minutes or so on the stove.
I love adding a little splash of lemon for some tang, as well as parmesan shavings for extra saltiness, but this soup is so good as is that I could just eat it all up straight from the pot.
This soup is also lovely with a warm, crusty baguette or country loaf, which can be used to dip into the soup. I think this is the perfect winter soup to highlight the best of February’s produce.
Crème d'asperges
Creamy and flavorful soup made up of fresh, puréed asparagus.
Ingredients
- 1 lb asparagus, rinsed, cut into 3/4” long pieces
- 1/2 large onion, diced
- 1 small clove garlic, minced
- 1 1/2 tbsp unsalted butter
- 2 cups chicken broth
- 1/2 tsp kosher salt
- 1-2 tbsp heavy cream
- lemon + lemon zest, optional
- parmesan shavings, to garnish
Instructions
- Melt the butter in a heavy bottom saucepan or pot over medium-low heat. Add the onion and garlic; sauté until softened - about 3 minutes.
- Add the asparagus to the pot and cook for about 5 minutes, until tender. Add the salt, pepper, and chicken broth. Give everything a stir and bring to a boil over high heat. Reduce the heat to low, then cover the pot with a lid and allow the mixture to cook for approximately 15 to 17 minutes.
- When the asparagus is tender and a muted green (rather than bright green), take the soup off the stove. Use an immersion blender (or a regular blender) to purée the mixture until relatively smooth.
- Transfer the soup back over to the stove and add 1 to 2 tbsp of heavy cream; stir the cream in to combine. If desired, garnish soup with a splash of lemon juice, zest, and parmesan shavings.
Nutrition Information:
Yield: 2 Serving Size: 2 ServingsAmount Per Serving: Calories: 174
This week I discovered the amazing flavor of Hippie Organics asparagus at Costco and we devoured the first roasted 2 pound bag. When I wondered what to do with the second bag, soup came to mind. And, here today, you post the recipe I needed. Merci mille fois, Beeta!
Would this work as a chilled soup?
Hi Karen, yes it could! It’s just a matter of preference.
This soup is DIVINE!!!!!!!! Soup is my favorite food, and I make soup “all” the time. But this one goes to the top of my list! My only regret is that I did not double the recipe! I put the cooked asparagus in my blender for a smooth, heavenly texture, with generous amounts of lemon and Parmesan. The simplicity of the ingredients and process only makes this soup more excellent. THANK YOU FOR THIS HEAVENLY ASPARAGUS SOUP. I’ll be making it again soon, with asparagus coming into season, and double or tripling the recipe!
Fantastic! So glad you loved the soup recipe. Thanks so much for the kind feedback! <3
Ta soupe est divine ! Ici le vent, la pluie et le froid sont de retour et une bonne soupe comme la tienne sera la bienvenue !
Tu as raison, les goûts changent avec l’age. Je n’aimait pas la ratatouille et maintenant j’adore ! x
Bon weekend Beeta !
Merci, Eva!! Ratatouille est superb <3 Et cette soupe est parfait for une journée froide! 😀
I love asparagus too! Those green veggies that never used to be a favourite growing up are now a staple in our household. This creme d’asperges looks so delicious – I shouldn’t come over here when I am so hungry!!!
Thanks so much, Jess! I feel the same way when I visit your blog…I’m always drooling and even hungrier after seeing your posts!!
OMG, Beeta. You have me drooling…asparagus hasn’t made it to the Oregon High Desert just yet, but I’ll be making this immediately when it does.
Interesting that you didn’t like it as a kid…I’m curious what your favorite veggies of childhood were. I was a weirdo veggie loving child – I remember being teased for eating tomatoes and raw bell peppers like apples when I was little. I thought it was normal…lol
Ironically, I was really good with a lot of veggies. I loved broccoli, brussels sprouts, green beans…all the veggies most children dislike, I loved! I don’t know why asparagus just never appealed to me, but obviously now I love it. And I, too, loved bell peppers! So so good. Thanks so much for your kind words, my dear! <3
I used to hate asparagus too, Beeta! Like I would throw a hissy fit when my mom served it and forced me to eat it. Obviously I LOVE it now and it’s one of my favorite veggies. LOOOOVE this creamy dreamy soup!! I could slurp up bowl after bowl of this flavorful deliciousness! SO YUM, my dear! Cheers, sweets! xoxo
Thanks so much, Cheyanne!! It’s amazing how much our tastes can change, right? But you’re totally right, this soup is definitely "slurpable"! 😉