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Cream Of Asparagus Soup Recipe 2

Cream of Asparagus Soup Recipe

This cream of asparagus soup is a smooth, velvety dish that highlights the fresh flavor of spring asparagus with minimal ingredients.
Butter, garlic, broth, and cream create a balanced base that is rich without being heavy.
Quick to prepare and elegant in presentation, it works perfectly as an Easter starter or a light meal. The vibrant color, silky texture, and delicate taste make it both comforting and refined.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 clove garlic minced
  • 2 pounds asparagus trimmed and cut into pieces
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream plus more for garnish
  • Fresh chives and dill for garnish

Equipment

  • Heavy pot
  • Knife and cutting board
  • Immersion blender or standard blender
  • Ladle

Method
 

  1. Melt the butter in a heavy pot over medium heat, then add the garlic and cook briefly until fragrant.
  2. Add the asparagus, season with salt and pepper, and cook until the pieces begin to soften and develop light color.
  3. Pour in the broth, cover, and simmer until the asparagus is very tender while still bright green.
  4. Blend the soup until completely smooth using an immersion blender or carefully in a standard blender.
  5. Return the soup to the pot, stir in the cream, and warm gently over low heat. Adjust seasoning to taste.
  6. Serve hot, garnished with an extra drizzle of cream and fresh herbs.

Notes

Cream of asparagus soup proves that simplicity can be deeply satisfying when high-quality ingredients are allowed to shine.
Its silky texture, gentle richness, and fresh herbal finish create a dish that feels both nourishing and celebratory.
Whether served as a refined first course or a light main dish, it brings warmth, color, and a taste of spring to the table.