This cream of asparagus soup recipe is a sophisticated treat, and sure to impress – just don’t let anybody know how easy it is to make. 😉
My husband and I absolutely adore asparagus. The kids? they could do without to be honest, but that’s how they feel about most vegetables.
I think one of the smartest things we’ve done recently is plant a fairly large plot of asparagus so we can harvest and eat asparagus for weeks every spring. It’s been very low maintenance, and I love that it’s a plant once, grow every year kind of plant.
This year is the first year we’re harvesting from that patch, and I’ve been surprised by how much we’ve harvested – enough to eat several times a week for over a month now.
Most of the time, we really love simple roasted asparagus as a side dish, but sometimes, creamy asparagus soup just hits the spot.
It’s by far my favorite creamy, spring soup. I love the blend of asparagus with chicken broth, garlic, and onion, but I love the depth of flavor it gets from adding herbs de Provence. It keeps you coming back for more. (note: I got my herbs de Provence from Raw Spice Bar, but since they’ve gone to a subscription model, I’m not sure they’re currently available.)
I’m obviously not a food citric – I’m just a mom who makes seasonally-based meals for my family, so I’m not trying to break down every flavor element here, but once you taste this soup, you’ll understand.
Such a humble name, and so easy to make, but big flavor and creamy texture.
Most “cream of something” soups are thickened with flour, and usually used in recipes rather than eaten as soup.
This cream of asparagus soup recipe however is absolutely meant to be eaten as soup. It’s thickened with the vegetables in it – asparagus and potatoes primarily – which adds to the nutritional value, and keeps it gluten-free, which is important for my husband’s sake. (you may have noticed, there’s a lot of gluten-free recipes on this site!)
As with most soups, the portions you use can be adjusted to suit your taste. Feel free to experiment with adding extra potato and/or broth (make your own chicken broth for extra pizazz) to make a more full-meal type of soup. Or add extra cream to make it richer. Add more, or less, garlic, onion, or herbs to just your taste. Try vegetable broth in place of chicken broth. Top it with creme fraîche, sour cream, greek yogurt, croutons, or a bit of red pepper flake.
We served this cream of asparagus soup recipe with smoked chicken on the side, with gluten-free carrot cupcakes for dessert earlier this week, and it was a huge hit. (again, with everyone – we had guests – except our kids, who tolerated the soup and devoured the chicken).
Cream of Asparagus Soup Recipe
- 1 Tablespoon olive oil
- 6 green onions, or 1/2 an onion
- 4 cloves garlic
- 1 1/2 teaspoon herbs de provence
- 2 medium russet potatoes
- 6 cups chicken broth
- 2 lbs asparagus
- salt and pepper
- 1 cup of heavy cream
- sour cream, croutons, red pepper flakes, etc. for garnish (optional)
- Trim and slice green onions thinly
- heat olive oil in dutch oven, add onions, and sauté until onions become soft
- Press garlic, and add to onion mixture, stir briskly to avoid garlic scorching
- Peel and dice potatoes, add them and herbs de Provence to onion mixture, stirring
- Add chicken broth and bring to a simmer
- While soup is heating, trim tough ends off of asparagus, and cut into 2-3 inch pieces
- Add to soup mixture, along with some salt and pepper
- Cover dutch oven with lid, and simmer until vegetables are tender
- Remove lid, and blend soup using an immersion blender. Alternative, add soup to blender in batches and purée until smooth
- Stir in cream, season with salt and pepper to taste
- Serve with garnishes