Cream of Asparagus Soup is a lovely recipe for early spring. This version is simple and elegant. It would be perfect for a spring supper or a pretty lunch. Asparagus is in season and there are so many things you could do with it. A flavorful and rich soup is a perfect choice while the days are sunny and the evenings are still a bit chilly.
I love adding a dollop of crème fraîche to finish the soup. It adds a bit of decadence to an already luxurious recipe and sends it over the top. I finished my recipe with a bit of fresh dill, but you could also finish yours with some fresh chives or shaved asparagus if you would like. You can find more great soup recipes here and here!
1 large white onion, finely chopped
2 pounds of asparagus
1 box of vegetable broth
4 tablespoons of butter
1 cup of heavy cream
Salt and pepper to taste
4 tablespoons of crème fraîche
Fresh dill for garnish
In a large stockpot, melt the butter over medium heat.
Add the onions and cook them until they are translucent.
Rinse the asparagus and trim the woody ends off.
Cut the asparagus stalks into bite-sized pieces.
Add the asparagus to the stockpot and cook it until it is tender.
Add the broth and bring the soup to a low boil.
Use an immersion blender to blend the soup until it is smooth.
Add the heavy cream and season the soup with salt and pepper.
Return the soup to the stove and heat it until well combined.
Ladle the soup into bowls.
Garnish the soup with a tablespoon of crème fraîche, black pepper, and a bit of dill.