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  4. Creamy Asparagus Soup With A Hint Of Lemon
Creamy Asparagus Soup with a Hint of Lemon

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Ingredients

  • 1 lb of asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1/2 cup of heavy cream
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

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Creamy Asparagus Soup with a Hint of Lemon

Created by: Howcan Team

Ingredients

  • 1 lb of asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1/2 cup of heavy cream
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  • Add the asparagus pieces to the pot and cook for 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the asparagus is tender.
  • Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Be cautious when blending hot liquids.
  • Return the pureed soup to the pot and stir in the heavy cream, butter, and lemon juice. Season with salt and pepper to taste.
  • Heat the soup over low heat for an additional 5 minutes, stirring occasionally, until it is heated through.
  • Serve the creamy asparagus soup hot, garnished with a drizzle of heavy cream and a sprinkle of lemon zest if desired. Enjoy!
SoupAppetizer
American

Creamy asparagus soup with a hint of lemon has a rich history dating back to ancient Greece, where asparagus was prized for its delicate flavor and medicinal properties. Over time, this dish evolved and gained popularity in French and Italian cuisine, where renowned chefs like Auguste Escoffier and Julia Child added their own unique twists. Today, this delightful soup can be found in top restaurants across the globe, with notable versions in Paris, Tuscany, and New York City. The key to perfecting this dish lies in using fresh, high-quality asparagus and balancing the creamy texture with a subtle touch of lemon zest. For a unique twist, some chefs also incorporate roasted garlic or a drizzle of truffle oil for added depth of flavor. Whether enjoyed as a starter or a light main course, creamy asparagus soup with a hint of lemon is a timeless classic that continues to captivate food enthusiasts worldwide.

40 min

|

4

|

180 calories

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  • Add the asparagus pieces to the pot and cook for 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the asparagus is tender.
  • Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Be cautious when blending hot liquids.
  • Return the pureed soup to the pot and stir in the heavy cream, butter, and lemon juice. Season with salt and pepper to taste.
  • Heat the soup over low heat for an additional 5 minutes, stirring occasionally, until it is heated through.
  • Serve the creamy asparagus soup hot, garnished with a drizzle of heavy cream and a sprinkle of lemon zest if desired. Enjoy!
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