Cream of Asparagus Soup

5 from 7 votes

Delicate, savory, and fresh, this easy to make Cream of Asparagus Soup is full of the mouthwatering flavor of shallots and garlic, with a mild base of fresh asparagus, chicken broth, and cream.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: French

Keyword: asparagus, creamy soup, keto soup, low carb soup

Servings:

Calories: 233kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

2 tablespoons butter
2 shallots, finely chopped
4 cloves garlic, minced or pressed
2 tablespoons fresh chopped parsley, plus more for garnish
2 pounds asparagus, ends discarded and cut into two-inch pieces
Salt and fresh ground pepper, to taste
2 cups low sodium chicken broth
2 tablespoons lemon juice
½ cup heavy cream

Instructions

Melt butter in a heavy pot or dutch oven set over medium heat.
Add shallots and cook for 1 minute.
Stir in garlic and parsley and continue to cook for 1 minute.
Add asparagus; season with salt and pepper and continue to cook for 5 minutes.
Stir in chicken broth and lemon juice; bring to a boil.
Reduce heat to a steady simmer and cook for 10 more minutes, or until asparagus is tender.
Using an immersion blender, blend the soup until pureed.
Whisk in the heavy cream and continue to cook for 3 more minutes, or until heated through. If you prefer a creamier soup, add a bit more cream to reach desired consistency.
Remove from heat.
Taste for salt and pepper and adjust accordingly.
Ladle soup into bowls.
Garnish with parsley and serve.

Nutrition