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Asparagus Soup


6 Servings

2 lbs of green asparagus stalks

2 tbsp butter, divided

2 tbsp fresh lemon juice

1 tbsp olive oil

2 cloves garlic, minced

1 yellow onion, diced (optional)

5 c low sodium vegetable broth

1/2 c heavy cream

chopped fresh parsley, for garnish

salt and fresh ground pepper, to taste


*Snap off the tough ends of the asparagus and discard ends. *Cut stalks of asparagus into 1-inch pieces and set aside. *Heat up 1 tbsp of olive oil and 1 tbsp of butter in a 4-quart, or bigger soup pot. *Stir in onions and cook for 1 minute (onions optional) *Add asparagus in the pot; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often. *After adding in the broth, bring to a boil. Lower the heat and allow to simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft. *Remove lid and purée soup in batches in a regular blender until completely smooth, OR puree soup with an immersion blender. *Pour soup back into the pot and add medium heat.. *Whisk in lemon juice and heavy cream. *Bring soup to a slow boil and mix remaining tablespoon of butter. *Remove from heat and sprinkle with parsley

Serve and Enjoy!

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