A comforting, creamy soup that highlights fresh asparagus. Perfect for chilly spring days.
The true sign of spring is the arrival of fresh local asparagus at the grocery store. Asparagus fans know exactly what I mean. There is an absolute transformation in flavor and texture when you are enjoying a local in-season vegetable instead of whatever we get in the off-season from Mexico. Granted, I will eat asparagus year round. But this time of year, it is something special.
This Creamy Asparagus Soup celebrates this fresh in-season vegetable. The vegetable is the star and it is only enhanced by the addition of leeks, garlic, cream, fresh thyme, and parmesan cheese. Creamy, comforting, and positively lovely on a rainy day, this soup is like spring in a bowl. I love pairing it with a good English cheese and perhaps even some low carb soda bread to build a full meal. You might even throw in some diced ham, pancetta, or bacon. The soup on its own, however, is light enough to serve at Easter dinner or even on Mother’s Day as a starter course.
The ingredients are simple. The method is as well. So, what makes this soup stand out from the crowd? Using good quality or even homemade bone broth or stock, in-season veggies, fresh herbs, and a higher end parmesan cheese. Since you have a short shopping list for this recipe, invest in quality ingredients instead. This is not your run-of-the-mill, Campbell’s soup with that overcooked asparagus flavor loitering on your palate. Fresh, bright, light, and delicious; the perfect compliment to the season.
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A fresh asparagus soup with cream, garlic, thyme, and parmesan to compliment. A comforting soup perfect to highlight seasonal produce.
- 6 cups fresh asparagus, cut into 1 inch pieces, about 1 1/2 bunches
- 2 tbsp salted butter
- 1 large leek, sliced and chopped
- 4 cloves garlic, minced/pressed
- 1 tsp fresh thyme leaves
- 32 ounces chicken bone broth or stock
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- sea salt
- black pepper
- In a dutch oven or stock pot, melt butter over medium low heat. Add leek and cook for 3-5 minutes until soft. Add garlic, cook for 30 seconds until fragrant. Add asparagus. Salt and pepper to taste. Cook until bright green. Stirring frequently to avoid burning.
- Add stock and thyme. Cook until broth is warmed through. Transfer to a blender. Fill only about 1/2 of the blender carafe; hot liquid and blending will cause spillage and potential burns if you fill too full. Blend in batches until smooth. Return puree to pot.
- Set heat to low. Add cream and parmesan cheese. Stir to combine and until incorporated. Cook until warmed through. Season with salt and pepper to taste.
- Serve hot or chilled. Garnish with thyme leaves, sour cream, or additional parmesan.
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