Cream of Asparagus Soup Recipe
This light and velvety cream of asparagus soup is packed with fresh spring flavour and gently infused with tarragon for a fragrant twist. Ready in under 30 minutes, it's a nourishing, dairy-free meal that’s perfect for chilly spring days.
Equipment
1 stockpot
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Ingredients
- 500 g asparagus (about 350g / 12.3oz trimmed asparagus)
- 2 Tbsp olive oil
- 1 medium yellow onion
- 2 garlic cloves grated
- 500 ml vegetable stock
- 250 ml water
- 2 tsp dry tarragon
- Salt and pepper
- Cream of choice to serve optional
- lemon juice optional
Instructions
- Remove and discard the woody ends of asparagus. Cut the remaining spears in thirds.500 g asparagus
- Heat the olive oil over medium in a large heavy-bottomed stockpot. Add the onion and cook until it starts to soften, about 7 minutes.1 medium yellow onion, 2 Tbsp olive oil
- Add the garlic and cook for a minute or so.2 garlic cloves
- Add the asparagus, vegetable stock, water, and tarragon. Bring to the boil, then simmer covered until the asparagus are soft, about 20 minutes.500 ml vegetable stock, 250 ml water, 2 tsp dry tarragon
- Using a handheld blender, liquidise the soup until you get your desired consistency. Add more water if necessary.
- Add lemon juice to taste. Season to taste with salt and pepper, and serve with a drizzle of cream on top if using.Salt and pepper, Cream of choice to serve
Nutrition
Serving: 1servingCalories: 96kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 503mgPotassium: 259mgFiber: 3gSugar: 3gVitamin A: 1210IUVitamin C: 7mgCalcium: 35mgIron: 3mg