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Asparagus Soup Recipe
Bicky Sharma

Asparagus Soup Recipe

If soups had personalities, asparagus soup would be the quietly confident one. It doesn’t shout for attention like chilli. It doesn’t hide behind cheese like broccoli cheddar. Instead, it shows up fresh, green, and nutrient-packed, ready to prove that healthy food can still taste incredible.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh asparagus trimmed and chopped
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil or butter
  • 4 cups vegetable or chicken broth
  • ½ cup heavy cream or half-and-half optional
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste

Equipment

  • Measuring cups and spoons
  • Immersion blender (preferred) or countertop blender
  • Knife & cutting board
  • Wooden spoon or heat-resistant spatula
  • Large soup pot or Dutch oven

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft. Add garlic and stir briefly.
  3. Add asparagus and cook for 2–3 minutes.
  4. Pour in broth and simmer for 12–15 minutes.
  5. Blend until smooth using an immersion blender.
  6. Stir in cream, lemon juice, salt, and pepper.
  7. Serve warm with optional toppings.

Notes

  • Add cream gradually to control richness.
  • Use fresh lemon juice for the best flavour.
  • Garnish with asparagus tips or Parmesan if desired.