Bright green, smooth, and creamy, this is the best cream of asparagus soup. It is rich enough to enjoy as a light summer dinner or makes a lovely appetizer. This luscious soup can be served warm or cold if you have leftovers.
If your grocery is anything like mine, the one constant in the produce aisle, even during the quarantine when lots of items were in short supply, is asparagus. I’ve roasted it, sauteed it with garlic and parmesan, wrapped it in prosciutto, even breaded and oven-fried it. So why not make soup?
WHAT IS IN THE BEST CREAM OF ASPARAGUS SOUP
The main ingredient is asparagus. Another nice part of this recipe is that you can use the bigger stalks since we’re going to puree it in the soup.
Aromatics to make it taste delicious. For this soup, I’m using onions and garlic.
Flour – just a bit, which will help thicken the soup. No worries about lumps since we’re going to puree everything together.
Chicken broth and white wine
Heavy cream for richness, fat-free evaporated milk will add creaminess without adding a ton more calories, and sour cream for a bit of tanginess.
Finish the soup with a drizzle of lemon juice to add a brightness to the soup. It makes a big difference.