Description
Asparagus Soup is a refreshing and nutritious dish that perfectly captures the essence of spring. This creamy yet light soup is made without cream, allowing the fresh flavors of asparagus to shine through.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup chopped shallot
- 2 pounds fresh asparagus (ends trimmed, cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 3 cups low-sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons fresh lemon juice (to taste)
Instructions
- Heat the butter and olive oil in a Dutch oven over medium heat.
- Add shallots and asparagus (reserve a few tips for garnish) to the pot; sauté for 7-8 minutes until tender.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in vegetable broth, salt, and pepper; bring to a boil, then reduce heat and simmer for about 20 minutes until asparagus is very tender.
- Let cool slightly, then blend until smooth. Adjust seasoning with lemon juice to taste.
- Serve garnished with reserved asparagus tips, shaved Parmesan cheese, fresh dill, and freshly ground black pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 85
- Sugar: 2g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg