Asparagus is one of our favorites, so it shows up on our table at least once a week in the spring.
Cream of Asparagus Soup is a quick 30-minute light meal or starter for dinner—simple to make from scratch or using a handful of leftover roasted spears and grilled onions.
Bright accents of lemon and thyme create a lovely springtime soup, rain or shine. Serve with salad for lunch or as a first course with dinner with croutons or crusty bread.
Cream of Asparagus Soup
- 3 cups roasted asparagus , chopped
- 1 cup sweet onions , sliced (grilled or pan-seared)
- Oil for asparagus and onions
- 2 cups chicken stock
- 1/2 teaspoon thyme
- 1 whole bay leaf
- 2 cloves garlic , chopped
- 1/2 cup heavy cream
- 1 tablespoon lemon zest , approximately 1 lemon
- 1 dash nutmeg
- Sea salt & pepper
- Roast asparagus with a drizzle of oil on a rimmed baking sheet, under the broiler on HI, about 10 minutes. While asparagus is roasting, grill onions until soft and lightly charred, or pan-sear with a little oil over medium heat, until browned in spots, about 10 minutes.
- In a 3 quart saucepan, add chopped asparagus, onions, broth, thyme, bay leaf, and garlic. Bring to a boil and simmer for 15 minutes to meld flavors.
- Discard bay leaf. Add contents of soup to a blender and blend until smooth.
- Return soup puree to the pan, add lemon zest, cream, nutmeg, salt, and pepper; cook over med-low and simmer for 5 minutes while stirring.
- Serve in warmed bowls with croutons and a teaspoon of additional cream on top, if desired.