Springtime Cream of Asparagus Soup with Herbs and Lemon Juice
Since in New York it snowed the first day of spring the only sign of spring is all the nice asparagus that has been in the market the past few weeks. Although its still early asparagus is in season April through late May. I love when this time of year rolls around and we begin to see a transition in the fruits and vegetables that are available in the super markets.
Asparagus can be very expensive when it is not in season so during the seasonal months I like to use it more frequently. This is the perfect time to try Cream of Asparagus Soup, especially if you are frequently making roasted asparagus and want to try something new. It’s nice to change it up and make something different and tasty like a creamy soup.
This Cream of Asparagus soup is also a good transition from winter soups into spring time meals. The weather is not quite warm enough but also still a little chilly in the evening and morning. Finishing the soup with fresh lemon juice really helps brighten up this soup for a warm spring day.
You can also make Cream of Asparagus soup for Easter this Sunday. It would make a great appetizer or entree for your family as it is light and bright. You can make this soup a head of time and add the cream right before you serve it so you can be sure the soup will not turn from re-heating the cream. If you don’t celebrate Easter just serve this at any dinner party or family gathering and everyone will love it!
I had some extra parsley and spinach in my refrigerator and figured hey they are green and might add some brightness to the dish! If you want to omit spinach and parsley you could.
Perfect Easter Cream of Asparagus Soup
What you need:
- 2 pounds of fresh asparagus
- 1/4 cup of fresh parsley
- 1 cup of spinach
- 3 small shallots, diced small
- 2 tablespoons butter (coconut oil if vegan)
- 4 cups of chicken broth (vegetable if you want to make it vegan)
- 1 cup water if needed to thin out soup
- 1/2 cup of heavy cream (OTHER OPTIONS: half and half OR Coconut Milk OR Sour Cream OR Greek Yogurt – change amount to match ingredient)
- 1 tablespoon salt
- 1/2 teaspoon pepper
- chives for garnish
- juice of half a lemon for garnish
What to do:
- Wash and cut off asparagus ends that are tough. Cut asparagus into small 1 inch or so pieces. Reserve some of the tips if desired for garnish (if not ignore).
- In a large heavy pot melt 1 tablespoon of butter over medium heat. Add shallots and cook until soft. Add asparagus pieces, pinch of salt and pepper and stir occasionally, about 5-7 minutes.
- Add 4 or 5 (more broth equals thinner soup) cups of broth and simmer, covered, for 10 minutes. Add the fresh spinach and parsley, simmer for another 5-10 minutes until asparagus is very tender.
- Next, puree the soup in batches with a food processor or blender. If you have an immersion blender keep it in the pot and use that until smooth, caution blending hot liquids.
- Return soup back to pot and stir in 1/2 cup of cream or substitute season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and whisk in remaining 1 tablespoon of butter.
- Serve soup hot with chopped chives for garnish and squeeze of half a lemon.
The lemon really adds a lot of depth of flavor and brightens the soup! If you do not like lemon you can omit but I think it really made the soup great.