Chef John’s Cream of Asparagus Soup

This ultra-easy and gorgeously colored cream of asparagus soup is easy to make for a delicious way to celebrate the first tender spears of the season.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 187

Ingredients Method Nutrition

Ingredients

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
0.5 cup heavy whipping cream
0.25 cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Method

Gather all ingredients.
To make the asparagus soup: Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
Carefully add asparagus pieces into simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
Use an immersion blender to blend soup until smooth, about 3 minutes.
Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
If you want to make a cream topping for garnishing: Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
Ladle soup into bowls. Drizzle a spoonful of prepared cream on top of each serving and swirl to form a random design.
Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Enjoy!