This beautiful Spring asparagus soup is rich and luxurious with a creamy texture and is so flavourful that you can enjoy is hot or cold! Ready in 30 minutes!
When local asparagus are in season, I can’t seem to resist in making a delicious asparagus soup. I have to say, this is one of my BEST asparagus soups! It’s fresh and perfectly creamy with a rich flavour and the spinach not only adds nutritional value but it enhances the lovely colour of this soup. Love the flavour of the rosemary in this soup, it’s fresh, pungent and earthy but not overpowering. If you enjoy this delicious soup, you must try my Healthy Asparagus and Leek Soup with Dill, both equally delicious.
AN EASY AND READY IN 30 MINUTE DELICIOUS SOUP
I love walking through the open markets once Spring has arrived and seeing the local vegetables on the stands. Using fresh local veggies is one of the best ways to enjoy delicious soup during the spring and summer seasons which reminds me how much I really enjoy this Spring Light Creamy Leek and Broccoli Soup. Whether you serve them warm or cold, they are a lovely way to start a meal or simply enjoy it as a light lunch with crusty bread.
- Asparagus soup is easy and quick soup to enjoy when they are fresh and local! When looking for fresh asparagus a good indicator is the tips should be firm not soft which means they are not fresh.
- Only need a few ingredients that you would have in your pantry
- Combining these ingredients creates a luxurious texture
- You will need a blender, hand immersion blender or food processor to create this lovely creamy texture
WHAT INGREDIENTS WILL YOU NEED FOR THIS DELICIOUS SOUP
- Asparagus: using fresh asparagus is important
- Base: unsalted butter, onion and garlic
- Chicken stock: is my choice for it’s flavour
- Spinach: I used organic spinach
- Heavy Cream: or half and half is an option
- Lemon juice: is fresh and adds that perfect balance
- Seasoning: Himalayan salt and pepper
- Herbs: rosemary, parsley, bacon, heavy cream, Greek yogurt or sour cream
WHAT MAKES THIS SOUP SO DELICIOUS
- FRESH, FLAVOURFUL AND SO DELICIOUS
- COMFORTING
- USE FRESH LOCAL INGREDIENTS
- ON THE TABLE IN 30 MINUTES
- A SUPER NUTRITIOUS SOUP LOADED WITH HEALTHY INGREDIENTS
- EASY RECIPE TO MAKE WITH SATISFYING AND DELICIOUS RESULTS
HOW TO MAKE THIS DELICIOUS SOUP
First prep your asparagus by washing them thoroughly. I like to soak them in salt water for a few minutes. The salt helps to draw out any hidden dirt.
- Melt butter in a Dutch oven or sauce pot, over medium heat and sauté onion for 3-4 minutes, until transparent. Stir in garlic and cook until fragrant, about 30 seconds.
- Add asparagus, stock, rosemary, salt and pepper. Bring to a boil then reduce to medium-low heat and simmer for 10-15 minutes with lid on, until the asparagus are tender.
- If you are using asparagus tips for garnishing, remove a few tips halfway through the cooking process. Place in cold ice water to stop them from cooking and maintain it’s colour.
- Add spinach and once spinach is softened, blend the soup with immersion blender and puree until completely smooth. Careful to avoid any spatter.
Once you have a creamy texture and all the chopped asparagus are pureed, the next step is to stir in cream and lemon juice. The cream adds a lovely rich smooth texture and the lemon juice balances the freshness in this soup. Adjust seasoning at this time.
Now the fun starts….well maybe, depends on whether you enjoy garnishing. Asparagus soup really lends itself to many options when it comes to garnishing. I added a few drops of heavy cream, with crispy bacon which really is delicious with this soup. A few asparagus tips, chopped parsley, and few rosemary leaves. I have to say, the combination of these garnishes were soooo yummy!!
STORING this soup only requires using a container with a lid and it will store up to 3-4 days in the refrigerator. Freeze this delicious soup for up to 3 months in a freezer storage container with a lid. Always a good habit is to allow soups to thaw the night before in the refrigerator before reheating.
Creamy Asparagus Soup with Spinach
Equipment
- Dutch oven or medium-large sauce pot
- Immersion blender, blender or food processor
Ingredients
- 2 tbsp unsalted butter
- 1 onion, chopped
- 1 garlic, minced
- 1¼ lb asparagus, remove wooden ends, cut into 1/2 inch lengths
- 3½ cups chicken stock
- 1 sprig rosemary, roughly chopped
- salt and pepper
- 2 handfuls organic spinach
- 1/2 cup heavy cream (or half and half)
- 1/2 tsp lemon juice
- chopped parsley for garnishing
- crispy bacon for garnishing
- Greek yogurt, sour cream, heavy cream for garnishing
Instructions
- Using a Dutch oven or sauce pot, melt butter over medium heat and add onion. Sauté for about 3-4 minutes until transparent. Stir in garlic and cook until fragrant, about 30 seconds.
- Add asparagus, stock, rosemary, salt and pepper. Bring to a boil then reduce to medium-low heat and simmer for 10-15 minutes with lid on, until the asparagus are tender. For garnishing, remove a few tips halfway through the cooking process. Place in cold ice water to stop them from cooking and maintain it's colour.
- Add spinach and once spinach is softened, blend the soup with immersion blender and puree until completely smooth. Careful to avoid any spatter. Stir in cream and lemon juice. Adjust seasoning at this time.
- Garnish with crispy bacon, asparagus tips, rosemary and parsley. Dollops of Greek yogurt or heavy cream if desired.
