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Creamy White Asparagus Soup


  • Serves 4
  • Cooks in 40 mins (15m prep + 25m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

White asparagus

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, melt 2 tablespoons of butter over medium heat.
  2. 2.Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
  3. 3.Add the trimmed and cut white asparagus spears to the pot. Cook for another 5 minutes, stirring occasionally.
  4. 4.Sprinkle the flour over the asparagus and stir well to coat.
  5. 5.Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the asparagus is tender.
  6. 6.Using an immersion blender or a regular blender, puree the soup until smooth.
  7. 7.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
  8. 8.In a separate small pan, melt the remaining tablespoon of butter over medium heat. Cook until the butter turns golden brown and develops a nutty aroma, about 3 minutes.
  9. 9.Serve the soup hot, garnished with a drizzle of browned butter and chopped fresh herbs.

lightbulb_outline Tips

  • chevron_rightFor a vegan version, substitute the butter with olive oil and the heavy cream with coconut milk.
  • chevron_rightIf you prefer a thinner soup, add more vegetable broth until desired consistency is reached.
  • chevron_rightGarnish with a sprinkle of lemon zest for a refreshing twist.
  • chevron_rightServe with crusty bread or a side salad for a complete meal.